Quebec Seafood: Nordic Shrimp Ceviche with Sweet Potato and Lime

This morning I was on Breakfast Television Montreal talking about local Quebec seafood. Here’s my recipe for the Nordic shrimp ceviche that I made with host Derick Fage. It’s 100% sustainable, super easy and very delicious. Nordic shrimp are available in Quebec year-round frozen and fresh from April to October.

Quebec Nordic Shrimp Ceviche

Serves 4 as an appetizer or 2 as a main

1 large sweet potato, peeled and sliced diagonally to the size of a small steak
1 cup fresh orange juice (you can also use tangerines, mandarines or clementines – the sweeter, the better)
1/2 cup water
1/2 lb peeled and cooked Nordic shrimp*
1/4 cup sliced red onion, cut in half moons
1 cup lime juice
2 tbsp cold water
1/4 tsp salt
Handful of cilantro sprigs, leaves chopped and stems minced
2 hot chili peppers, seeded and diced
4 lettuce leaves

First, make the orange-braised sweet potatoes by combining the orange juice, 1/2 cup water and sweet potato steaks in a medium pot. The liquid should barely cover the sweet potatoes. Bring to a boil and simmer uncovered for 10 minutes, stirring occasionally until the sweet potato is tender.

Meanwhile, combine the shrimp, red onion slices, lime juice, 2 tbsp water, salt, cilantro and diced chili peppers in a medium bowl. Stir to combine and set aside for 5 minutes. It’s ready to eat immediately but tastes better after infusing for a while. But don’t wait too long (no more than 20 minutes) or the shrimp will taste rubbery.

Place the lettuce leaves in serving bowls along with a sweet potato steak. Divide the shrimp and red onion among the bowls and pour over the marinating liquid (it’s called leche de tigre – tiger’s milk). Garnish with cilantro.

*Either use pre-cooked frozen shrimp that are at least mostly defrosted (they’ll defrost the rest of the way in the marinade and help avoid bad bacteria) or blanch the shrimp for max 1 minute and then dunk into ice cold water to stop the cooking process. 

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