Shio Koji helps reduce the shrimp’s fishy odor while bringing out its natural umami, creating a cleaner, more flavorful ceviche.
(Serves 4)
12–16 medium raw shrimp,
peeled, deveined, and diced
1/2 roma tomato, seeded and chopped
1 tbsp. purple onion, chopped
1/5 yellow bell pepper, chopped
4-5 cilantro, chopped
1/2 medium jalapeño, chopped
1/2 persian cucumber, chopped
Marinade Sauce
2 limes - lime juice
2/3 tbsp. Shio Koji
a small pinch of salt
1/2 tsp. black pepper
Pour fresh lime juice and shio-koji over diced 5 oz (about 12–16 shrimp) of shrimp in a bowl and stir.
Refrigerate shrimp mixture in acidic marinade for 30 min. or until pink and opaque.
Your shrimp is now “cooked” and ready to be combined with other ingredients.
Add red onion, tomato, cilantro, cucumber, jalapeno, and paprika. Add black pepper and salt to taste. Stir gently and keep refrigerated for more than 30 minutes.
Serve with Saltine crackers or tortilla chips for a delightful experience. Enjoy!
