Thai Shrimp Ceviche

This Thai Dish Is Not Short On Flavor!
Difficulty: Easy
Prep Time: 1-2 hours
Cooking Time: No cooking required


1 dozen raw medium shrimp, peeled & deveined
juice of 1 lemon
juice of 1 lime + zest
1 tbsp Ponzu sauce
1 tsp Sriracha sauce
1 tbsp Mirin
1 tsp palm sugar
1/4 cup coconut water
1 tsp fresh ginger, minced
1 garlic clove, sliced thin
2 tbsp cilantro leaves, chopped
1/4 cup sweet mini pepper, sliced
1/4 cup red onion, small dice
3/4 cup English cucumber, diced
3/4 cup mangoes, diced
2 tbsp green onions, sliced
1 tbsp peanuts or Macadamia nuts, bits + garnish
1/2 cup avocado, diced
1 tsp jalapeño pepper or Thai chilies, minced (optional)
12 savory rice thins

Cooking Tools

Small mixing bowl


In a mixing bowl, whisk together lemon juice, lime juice, lime zest, Ponzu, Sriracha, Mirin and palm sugar.  Place raw shrimp in the marinade and toss.  cover with plastic wrap and place inside the refrigerator for 1-2 hours+ to allow for the raw shrimp to cook in the citrus acid.  The shrimp should be opaque in color.  Place rest of the ingredients (except the rice thins) into the shrimp with marinade and toss. Place back in the refrigerator for additional 15 minutes. Place in serving bowl and garnish with some macadamia nuts and serve with savory rice thins.
Serves 2

Leave a Reply

%d bloggers like this: