West African Shrimp Raw Marinade

Spicy West African Shrimp Ceviche with Sweet Potato Chips

West African Shrimp Raw Marinade

Experience the explosive flavors of this inventive twist on a classic ceviche! This Spicy West African Shrimp Ceviche served on crispy Sweet Potato Chips is a party-pleaser, perfect for breaking the ice or feeding a crowd.

Preparation Time: 15 minutesChilling Time: 30 minutes to 4 hoursServes: 8 as a starter, 4 as a mainDifficulty: Easy

Ingredients

• For the Shrimp Ceviche:
• 1 pound medium shrimp, shelled, tails removed, deveined, and diced into 1-inch pieces
• 1 small piece of fresh ginger (about 1 ounce), peeled and finely grated
• 1 habanero pepper, stem and seeds removed, minced
• 1/3 cup freshly squeezed lime juice, plus more to taste
• 2 tablespoons diced shallots
• Kosher salt
• 1/2 bunch cilantro (leaves and small stems)
• 3 tablespoons extra-virgin olive oil
• 1/2 Roma tomato, finely diced, for garnishing
• For the Sweet Potato Chips:
• 1 medium sweet potato, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine the shrimp, ginger, habanero, lime, shallots, and a pinch of salt. Put on a pair of food-safe gloves, then gently blend the mixture until a juicy liquid forms at the bottom of the bowl. Set it aside at room temperature for 10 minutes.
2. We'll create a Cilantro-Infused Olive Oil Emulsion using about a fifth of the shrimp mixture. Pour this part into a blender and puree for 30 seconds. Add finely chopped cilantro to the mixture. Cap the blender jar, leaving the feed hole open. With the motor running, slowly drizzle in the extra-virgin olive oil until the mixture resembles a thick salad dressing. Taste the puree, then add more salt and lime juice if preferred. The emulsion should taste well-seasoned and have a strong acidity.
3. Fold the Cilantro-Infused Olive Oil Emulsion back into the shrimp pieces, stirring with a spoon until well incorporated. Cover the bowl and chill it in the fridge for at least 30 minutes and up to 4 hours.
4. When ready to serve, spoon the chilled ceviche into stoneware bowls, sprinkle with diced tomato, and garnish with more cilantro leaves if desired.
5. Sweet Potato Chips: Preheat your oven to 375°F (190°C) while preparing the ceviche. Using a mandoline or sharp knife, thinly slice the sweet potato. In a large mixing bowl, toss the slices with olive oil, salt, and pepper to taste. Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 18-22 minutes, flipping halfway through, until the chips are crisp and golden.
6. Serve the Spicy West African Shrimp Ceviche with the warm Sweet Potato Chips, and grab your guests' attention with this delightful fusion of freshness and spice!

Hungry for more?">Hungry for more flavors? Try this Spicy West African Shrimp Ceviche with Sweet Potato Chips Recipe With a Suya Twist!

"1": ### Spicy West African Shrimp Ceviche with Sweet Potato Chips Recipe With a Suya Twist

Ingredients:

• For the Shrimp Ceviche:
• 1 pound large shrimp, peeled and deveined
• 1/2 cup freshly squeezed lime juice
• 1/4 cup orange juice
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper (or substitute with habanero), seeded and finely chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Salt and pepper to taste
• 1 tablespoon grated ginger
• 1 teaspoon West African suya spice (or substitute with a mixture of 2 teaspoons cumin, 1 1/2 teaspoons paprika, 1 1/2 teaspoons cayenne pepper, and 2 teaspoons garlic powder)

For the Sweet Potato Chips (Air Fryer Method):

• 1 medium sweet potato, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Chop the Shrimp: Cut the shrimp into bite-sized pieces and place them in a large bowl.
2. Make the Marinade: In a separate bowl, combine lime juice, orange juice, garlic, Scotch bonnet pepper, ginger, West African suya spice, red onion, and cilantro and mint leaves.
3. Assemble the Ceviche: Pour the marinade over the shrimp and refrigerate for about 30 minutes or until the shrimp turns opaque, indicating it's "cooked" by the acid.
4. Serve: Just before serving, stir in the chopped mint and season with salt and pepper to taste.
5. For the Sweet Potato Chips: Preheat the air fryer to 350°F (175°C). Soak the sweet potato slices in cold water for 15-20 minutes to remove excess starch, then pat them dry. Toss the slices with olive oil, salt, and pepper. Arrange the slices in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through until crispy.
6. Serve the Spicy West African Shrimp Ceviche with the crispy Sweet Potato Chips, and enjoy this flavor-packed culinary adventure!
7. The Spicy West African Shrimp Ceviche recipe conceals a delightful surprise with its Cilantro-Infused Olive Oil Emulsion.
8. Pay attention to the temperature while preparing the Sweet Potato Chips for the Spicy West African Shrimp Ceviche; bake them at 375°F (190°C).
9. Nutrition enthusiasts can appreciate the benefits of this Spicy West African Shrimp Ceviche recipe, as it includes healthy ingredients like shrimp, sweet potatoes, and fresh vegetables.

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