msc_ecolabel

Tropical shrimp ceviche

Prep time 10 mins
Cooking Time 30 mins
Serves 4
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Chef Charlotte Langley

MSC Ambassador, Owner of Scout Canning

  • 1 bag (340-400 g.) MSC certified frozen cooked & peeled cold water shrimp, thawed
  • 1 medium sweet potato, small diced
  • ¼ cup lime juice and zest of 1 lime
  • ¼ cup coconut milk
  • ¼ cup fresh pineapple, small diced
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh mint, chopped
  • 2 tsp olive oil
  • Salt to taste
  1. Thaw the shrimp overnight in the fridge, drain well on a paper towel.

  2. Preheat oven to 400°F.

  3. Toss the sweet potato with olive oil and season lightly with salt. Roast on a parchment lined baking sheet for 25-30 minutes, turning once halfway through. Let cool on paper towel.

  4. In a bowl, mix shrimp, coconut milk, lime juice and zest, pineapple and sweet potato. Marinate for 30 minutes.

  5. Mix in the herbs and serve with tortilla chips.

The lifted tropical fruit aromas and lively acidity in Nobilo Sauvignon Blanc are a perfect match for the fresh pineapple and lime in this delightful ceviche.

Please enjoy responsibly.

Ingredients

Method

  • 1 bag (340-400 g.) MSC certified frozen cooked & peeled cold water shrimp, thawed
  • 1 medium sweet potato, small diced
  • ¼ cup lime juice and zest of 1 lime
  • ¼ cup coconut milk
  • ¼ cup fresh pineapple, small diced
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh mint, chopped
  • 2 tsp olive oil
  • Salt to taste
  1. Thaw the shrimp overnight in the fridge, drain well on a paper towel.

  2. Preheat oven to 400°F.

  3. Toss the sweet potato with olive oil and season lightly with salt. Roast on a parchment lined baking sheet for 25-30 minutes, turning once halfway through. Let cool on paper towel.

  4. In a bowl, mix shrimp, coconut milk, lime juice and zest, pineapple and sweet potato. Marinate for 30 minutes.

  5. Mix in the herbs and serve with tortilla chips.

The lifted tropical fruit aromas and lively acidity in Nobilo Sauvignon Blanc are a perfect match for the fresh pineapple and lime in this delightful ceviche.

Please enjoy responsibly.

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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