Shrimp Ceviche with Tiger’s Milk – Fogo Island Fish

Ingredients

• 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)