Shrimp Ceviche Mixto with Crispy Sides
Raw shrimp cured in lime juice with tomato, cilantro, and a touch of heat, served with crispy corn, plantain chips, sweet potato, and giant corn kernels. Complete, snapshot-worthy, and done in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 32g
Ingredients
10 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut shrimp into bite-size pieces. Place in a bowl with lime juice and 1 tsp salt.
Step 2
Stir and refrigerate for 15 minutes — shrimp will turn opaque and "cook" in the acid.
Step 3
While shrimp cures, heat a skillet over medium-high and pan-fry sweet potato slices until golden, 2–3 min per side. Transfer to a plate.
Step 4
Boil choclo kernels in salted water until tender, 8–10 minutes. Drain and season with a pinch of salt.
Step 5
Remove ceviche from fridge. Fold in tomato, red onion, cilantro, jalapeño, and 1 tsp salt.
Step 6
Arrange ceviche in a wide bowl. Scatter cancha, plantain chips, sweet potato, and choclo around the rim. Serve immediately.
Tools you’ll need
- cutting board and knife
- small bowl for curing
- 12-inch skillet
- small pot for boiling
- wide serving bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
