This Filipino version of ceviche is tart but sweet from fresh seafood and the taste of calamansi
1 lb. Shrimp without shell
4 Tbsp SunTropics Pure Calamansi
3 tsp sea salt (or 2 tsp iodized salt)
¼ tsp black pepper
3 stalks green onion, chopped
1oz ginger, sliced
1 red chili, chopped
¼ cup coconut milk
1. Blanch shrimp in hot water until shrimp is pink.
2. Chop shrimp into bitesize pieces.
3. Mix all ingredients together.
4. Refrigerate for 1 hour before serving. Keep a maximum of 3 days.
Shrimp can be interchanged with raw salmon or poached halibut.