🦐 Shrimp and Mussels Ceviche

Cooked shrimp and mussels marinated in a citrus blend with fresh vegetables and served with crispy plantain chips.

📝 Ingredients (serves 4)

• 300 g cooked shrimp, peeled and deveined

• 300 g cooked mussels, shelled

• 150 g red onion, thinly sliced

• 100 g green bell pepper, finely diced

• 250 g ripe tomato, diced

• 100 g fresh lime juice (about 4–5 limes)

• 60 g orange juice (optional, for balance)

• 20 g yellow mustard

• 15 g fresh cilantro, chopped

• 1 small chili (ají or jalapeño), finely chopped (about 8 g)

• 4 g salt

• 1 g black pepper

• 1 avocado, sliced or diced

• To serve: chifles (plantain chips) or patacones (twice-fried green plantains)

🍳 Instructions

1. Prep the seafood

• If not pre-cooked, boil shrimp briefly and steam mussels until just done. Cool and drain.

2. Marinate the onion

• Soak red onion in half the lime juice with a pinch of salt for 10–15 minutes to soften the flavor.

3. Combine everything

• In a large bowl, mix shrimp, mussels, green pepper, tomato, marinated onion (with lime juice), remaining lime and orange juice, chili, mustard, salt, and pepper.

• Stir gently to combine. Add chopped cilantro last.

4. Chill and serve

• Refrigerate for 20 minutes to let flavors meld. Serve cold with the sliced avocado chifles or patacones.

🌿 Kuisit Tip

The key to this ceviche is balancing acidity and texture—mustard gives it a bold kick, while green pepper adds crunch. Serve with crispy chifles for a light bite, or patacones for something more hearty.