Fogo Island Shrimp Ceviche with Tiger’s Milk

A light, balanced and refreshing appetizer or party snack.



1 cup (250g) Fogo Island Nordic pink shrimp (thaw without a towel and reserve juice for tiger’s milk)
4 limes, juice only (100 mL approx.)
6 sprigs (30g) cilantro (washed and picked with some stem attached, setting aside leaves for garnish and thinly slicing stems for tiger’s milk)
1 tbsp (10g) ginger, fresh
2 pc (80g) shallot, peeled and thinly sliced
2 cloves (10g) garlic, peeled and thinly sliced
2 jalapenos, thinly sliced on mandolin
2 radishes, thinly sliced on mandolin
1 tbsp (25mL) cold-pressed canola oil (or good olive oil)
¼ red onion(50g), thinly sliced on mandolin

1 bag local tortilla chips (or fresh corn tortillas or tostadas)


Tigers milk

(Make at least 4 hours in advance, or the day before)

  1. Combine lime and shrimp juice, garlic, ginger, cilantro stems, and 1 jalapeno, crush a little with a blunt instrument, such as a pestle, muddler, or thick wooden spoon.
  2. Season with salt to taste, then place in the fridge for a minimum of 4 hours.
  3. Remove from fridge and strain through a fine strainer, discarding solids.


  1. Place thawed shrimp in a bowl, pour over the strained tiger’s milk, then cover and set in fridge for 10 minutes.
  2. Spoon shrimp and tigers’ milk on a cold plate in a single layer—don’t skimp on the tiger’s milk!
  3. Remove plate from fridge and garnish with drizzled canola oil, radish, jalapeno, cilantro, and red onion.
  4. Serve with tortilla chips or alternatives.
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