Name: Kashia Cave’s Shrimp Ceviche
Yield: Serves: 6
Cuisine: Trinidad & Tobago
Ingredients: 1 cup chopped cilantro; fresh chives, for garnish; 2 tablespoons salt; Salt and pepper to taste; 1 poblano pepper, stemmed, ribs and seeds removed, finely chopped; 1½ cups chopped papaya; 1 pound medium-small shrimp, peeled and deveined; ¾ cup freshly squeezed lime juice; 1 sweet mango, peeled, sliced, and cut into ¼-inch pieces; 1 cup finely chopped red onion; ¾ cup freshly squeezed lemon juice; 2 Persian cucumbers, cut into ½-inch pieces

Preparation info

Serves:
6

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

I first met Kashia Cave when a mutual friend told me about the work of her nonprofit, My City Kitchen, located in Hamden, Connecticut. My City Kitchen provides cooking instruction to at-risk youth, providing them real world skills as well as self-esteem and positive connections with others. Born and raised in south Trinidad, Kashia is a tireless activist who believes in the power of good home cooking. Fresh produce is a hallmark of all her dishes, no doubt gleaned from her grandfather who w

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Ingredients

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