Side Stripe Shrimp Ceviche with Heather Kaminsky of Icy Fresh Seafood

Side Stripe Shrimp are sweet in flavor, and delicate in texture. They are vegetarian in their diet, so there is no need to devein them as they are eating kelp, and other sea vegetation. We catch these delicious morsels in the cold waters of Wrangell, Alaska during the coldest months of the year, December through February. You can find Icy Fresh Seafood at the Bellingham Dockside Market the 1st and 3rd Saturdays of the month from 10-2pm to get a pound or two for yourself. Enjoy!

Side Stripe Shrimp Ceviche

Recipe from Heather Kaminsky of Icy Fresh Seafood

Ingredients

• 1 lb side stripe shrimp tail, peeled and chopped into dip-sized pieces 

• 3-4 Roma tomatoes, diced

• 1 English cucumber, diced

• ⅓ cup red onion, diced

• 1 bunch cilantro, chopped

• 1/4 cup pickled carrots and jalapeños, chopped with a splash of their juice, optional

• 4 limes, juiced

• 1 lemon, juiced

• 1 orange, juiced

• 1 Tbsp salt + more to taste

• Garlic powder, to taste

• Pepper, to taste

• Pinch of cumin

• Avocado, sliced, optional

Directions

Dice and prep tomatoes, cucumber, red onion, cilantro and pickled carrots/jalapeños then add to bowl and season with salt.

Peel Side Stripe Shrimp, and reserve roe if available. Chop peeled shrimp into about 3 pieces per shrimp, and add roe and shrimp to the bowl. Season generously with salt.

Juice citrus and add to the bowl, along with the rest of the seasonings. Stir to mix. Taste, and adjust seasonings as necessary. 

Enjoy on a tostada or with your favorite tortilla chip. Top with avocado and a little extra cilantro for garnish.