Shrimp Lime Ceviche


It only takes 15 minutes to make the perfect happy hour treat.

Preparation time: 15 minutes
Serves 2 to 3

8 pieces boiled shrimp, cubed
1⁄2 cup cucumber, diced
1/3 white onion, thinly sliced
1⁄4 red onion, thinly sliced
1⁄2 pomelo, diced
4 pieces cherry tomatoes, julienned
2 grams cilantro
3 grams green chili

For the Dressing
1⁄4 cup fresh tamarind
2 tablespoons vinegar
1/8 teaspoon lemon juice
1 teaspoon lime juice
1⁄4 teaspoon light soy sauce
1/8 teaspoon ginger, grated
1/8 teaspoon garlic, chopped
1 teaspoon mirin
2 teaspoons white sugar
1⁄4 teaspoon salt
A pinch of white pepper

1. Combine all dressing ingredients into a bowl, stir until fully mixed then set aside.
2. Place all ceviche ingredients into a bowl.
3. Slowly stir in the dressing. Make sure all ingredients are well coated with dressing.
4. Serve chilled.

Recipe by Chef Kalel Chan
Photography by Justin de Jesus
Special thanks to Gwen Cariño, Michele Magtoto, and Chef Frances Arellano

This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.