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Matt Gandin's White Shrimp Ceviche

San Francisco Chronicle, Level 1
San Francisco Chronicle
Gandin’s vibrant green ceviche, lashed with lime juice and some heat from Serrano chiles, is an easy starter for a summer party.

Cooking Recipe

Serves: 6

2 pounds white shrimp, peeled, deveined, and cut into ½-inch pieces
3 cups fresh lime juice

For the aguachile:
1 whole large cucumber, roughly chopped (do not peel)
1 bunch green onions, root ends trimmed, cut into ½-inch lengths
3 serrano chiles
½ cup lime juice
1 bunch cilantro, washed (reserve a small handful of sprigs for garnish)

To finish:
½ cup peeled, finely diced jicama
½ cup peeled, seeded and finely diced cucumber
½ cup finely diced red onion
Kosher salt, to taste
Extra-virgin olive oil


1. Put the shrimp in a non-reactive bowl and add enough lime juice to barely cover. Set the shrimp aside to cure for 10 to 15 minutes, until the shrimp looks opaque and slightly pink.
2. While the shrimp cures, make the aquachile. Combine the chopped cucumber, green onions, chiles and cilantro in the blender. Add enough of the lime juice to make it puree smoothly (you may not need the full ½ cup; add gradually).
3. Drain the shrimp, discarding the lime juice, and return the shrimp to the bowl. Add the aquachile and finely diced jicama, cucumber and red onion. Season to taste with salt.
4. Finely mince the remaining cilantro sprigs. Transfer the ceviche to a serving bowl and finish with a light drizzle of extra-virgin olive oil and a sprinkling of minced cilantro. Serve with tortilla chips.

White Shrimp Ceviche


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