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Umami Shrimp Ceviche

Umami Shrimp Ceviche | Ceviche is a delicious Peruvian recipe to try at home! Start with fresh, raw shrimp, then douse it with lime juice that will “cook” the seafood without heat. It’s almost magical! Our version of ceviche features a little umami twist, bringing some Kikkoman® Less Sodium Soy Sauce to the mix. Serve your dish as a snack or appetizer with corn chips, or enjoy it for lunch or a light dinner when you serve it in a cylindrical shape with a simple salad on the side.


Yield: Serves 4
Prep Time: 15 minutes
Inactive Time: 1 hour, 30 minutes
Cook Time: 0 minutes
Total Time: 1 hour, 45 minutes

1 pound raw shrimp (peeled, deveined, tails removed, chopped)
¾ cup lime juice, divided
1 cup chopped tomato
½ cup chopped cilantro
½ cup minced red onion
2 tablespoons minced jalapeño
3 tablespoons Kikkoman® Less Sodium Soy Sauce
1 avocado, chopped
1 cup peeled and chopped cucumber
6 ounces plantain chips or tortilla chips


  1. Rinse and strain shrimp then add to a shallow bowl. Pour ½ cup of lime juice over shrimp and stir well. Cover and refrigerate until shrimp turns pink, about 1 hour.
  2. Drain and discard lime juice. In a medium mixing bowl, combine shrimp, tomato, onion, cilantro, jalapeño, soy sauce, and remaining ¼ cup of lime juice. Stir well, then cover and refrigerate 30 minutes longer.
  3. Add avocado and cucumber to ceviche and stir gently. Serve with plantain chips for dipping.


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