Shrimp Ceviche with Coconut Leche de Tigre

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, June 21st, 2025

This vibrant shrimp ceviche recipe has been thoughtfully crafted by our culinary team to harmonize exquisitely with our Davis Estates Sauvignon Blanc.

Ingredients

Serves 6 to 8

Shrimp Ceviche

2 lbs large raw shrimp, peeled and deveined
1 small (2 inch) piece fresh ginger
2 tablespoons salt
3 quarts of water
2 English cucumbers, diced small
1 red onion thinly sliced
1 cup cherry tomatoes, halved

Katsuobushi Chili Oil

1 cup canola oil
2 tablespoons smoked paprika
1 cup katsuobushi (bonito flakes), loosely packed

Coconut Leche de Tigre

4 cups fresh lime juice (16-20 limes)
1 cup fresh ginger sliced (4 ounce piece)
1 cup celery chopped (2-3 medium stocks)
1 cup lemongrass, chopped (use tender inner stalks)
2 shallots
3 tablespoons salt
1 bunch cilantro
1 13.5 ounce can full-fat coconut milk

Method

Shrimp Ceviche

Place the raw shrimp in a heatproof bowl or metal container.
In a large pot, bring water, salt, and sliced ginger to a full boil. Once water is boiling, pour it over the shrimp and cover tightly with foil.
Let sit for 5 minutes then immediately add ice to chill the shrimp and stop the cooking.
Once cool, drain and refrigerate until ready to use. You can cut into bite-size pieces if desired.

Katsuobushi Chili Oil

Add all ingredients to a blender and blend for 2 minutes or until well combined.
Transfer to a small saucepan and heat over medium until it reaches 210°F. A light simmer is enough, avoid overheating or burning.
Remove from heat and strain through a fine sieve or cheesecloth. Let cool and refrigerate. Stir gently before using.
Can’t find katsuobushi? Use a splash of soy sauce or fish sauce for umami flavor or omit entirely.

Coconut Leche de Tigre

In a blender combine lime juice, ginger, celery, lemongrass, shallots, salt, and cilantro. Blend on high until smooth.
Strain through a fine mesh sieve or cheesecloth into a bowl then add the coconut milk.
Taste and adjust with more salt or lime juice if needed. Chill until ready to serve.

To Finish

Assemble just before serving. In a bowl, toss together diced cucumber, red onion, cherry tomatoes and shrimp. Spoon over a generous amount of the coconut Leche de Tigre then drizzle with the katsuobushi chili oil. You can garnish with chopped herbs, microgreens, or a sprinkle of flaky salt.

The Sauvignon Blanc’s crisp structure and herbal undertones mirror the freshness of the Ceviche while cutting through its richness, enhancing both the texture and flavor in every bite.