Make the shrimp
In a large pot, combine all of the ingredients, except the shrimp, and bring to a boil.
Once boiling, add the shrimp and continue to boil for 2 to 3 minutes, just until the shrimp are translucent. Remove the shrimp and plunge into an ice water bath. With
a strainer or slotted spoon, remove the shrimp from the ice bath and refrigerate until ready to serve.
Make the broth
Combine all of the ingredients except the olive oil in a high-speed blender and process until smooth. With the machine running, slowly add the olive oil until emulsified. Transfer the broth to a small container and refrigerate until ready to use.
Make the salsa
In a small bowl, toss together the vegetables and lemon juice. Cover and refrigerate
until you’re ready to assemble the ceviche.
Add the salsa ingredients to the cumin–coriander broth and stir to combine. If plating individual servings, evenly portion the shrimp among shallow serving bowls, then spoon a little salsa over the top. If serving on a platter, arrange the shrimp, then spoon a little salsa evenly over them. For either plating option, drizzle broth over the top of the shrimp and salsa, then garnish with cherry tomatoes, radishes, and fennel fronds or micro greens. Sprinkle with a little sea salt to finish.
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