Serve your holiday party guests this shrimp ceviche with wonton chips. In five simple steps, this fresh, flavorful recipe will have you and your friends gathered around the food table and craving more.
-8 pcs. large shrimp, blanched, peeled and deveined
-1 tbsp. white onion, diced
-1 tbsp. red and green pepper, diced
-1 tbsp. tomato, diced
-1 tsp. minced cilantro
-1/2 tsp. minced fresh ginger
-6 tbsp. lemon juice
-3 pcs. wonton skins (sliced in half to equal 6 pcs.)
-Pinch of salt and black pepper
- Chop blanched shrimp.
- Put aside the wonton skins and combine the rest of the ingredients in a mixing bowl. Mix well, and refrigerate for a minimum of 1 hour.
- While waiting for the shrimp mixture to marinate, fry the halved wonton skins to golden brown.
- Serve in a nice bowl or martini glass, and decorate it with wonton skin.
About the chef:
Chef Nestor Espartero
Volcanic Sushi + Sake
Chef Nestor Espartero is the executive chef and CEO of Volcanic Sushi + Sake. He was inspired to cook by his grandmother and has trained in various respectable restaurants in South Florida with highly skilled chefs. His time in Miami and on cruise ships exposed him to various cultures and their cuisines. Espartero was always drawn to the Asian, Latin and French dishes, making him love the Asian Fusion concept.
Photography by John Sloan