EBI CEVICHE

Japanese for shrimp is ebi. In this post I'll give you a recipe for Ebi Ceviche. It's very east to make. Ceviche is usually raw seafood that is cooked by the acids of citrus fruits such as limes mostly, or vinegars, and seasoned with herbs and spices. There's all kinds of ceviche influenced by chefs from all over the world. There's Mexican Ceviche, Italian Ceviche, all kinds.

So for this recipe I will be doing a Japanese style ceviche. You'll need some of these ingredients.


1 lb. of shrimp (ebi) medium size is good, remove the shells, and devein them, rinse under cold water. Set aside

1 cup of tomato sauce
1/2 cup of diced fresh tomatoes
1 tbsp. minced ginger
1/4 cup mirin
1/2 cup soy sauce
1/2 cup rice vinegar
1/2 cup of lime juice fresh
1 cup of sliced green onions
1/4 cup chopped cilantro

In a nonreactive bowl, place the shrimp (ebi) on the bottom, add in the tomato sauce, diced fresh tomatoes, ginger, miring, soy sauce, rice vinegar, lime juice, and mix by tossing with clean hands. Refrigerate overnight.

Add in the green onions and cilantro, slice a few limes into wedges for garnish and to use to squeeze more juice on to the ebi.