- 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.
- 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.
- Add avocado and cucumber to ceviche and stir gently. Serve with plantain chips for dipping.
Umami Shrimp Ceviche
Yield
Serves 4
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
1 hour, 45 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
