Recipe by: Lauryn Bodden

This fun and easy-to-make snack is inspired by Dorilocos and Walking Tacos. This refreshing dish features zesty shrimp ceviche nestled in our individual chip bags for a portable and customizable bite. Perfect for parties, tailgates, or any occasion!

Yields: 4 servings
Prep time: 20 minutes
Marinating time: 30 minutes

Ingredients:

Cilantro Lime Yogurt

• 1/2 cup yogurt
  
• Zest and juice of 1 lime
• 1 clove garlic
• 1/4 cup loosely packed cilantro leaves
• Salt to taste
• 1 tablespoon chili crisp

S'NOODS Loco with Ceviche

• 1/2 pound raw small shrimp (rock shrimp, bay shrimp, or cocktail shrimp), peeled and deveined, rinsed and patted dry
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• Zest of 1 lime
• Juice of 4 limes
• 1/4 cup orange juice
• 2 scallions, thinly sliced
• 1 medium tomato, chopped
• 1 jalapeno, seeded and finely chopped
• 1/4 cup finely chopped pineapple or mango
• 1 medium avocado, diced
• 1/4 cup chopped fresh cilantro
• Salt to taste
• 4 bags of S’NOODS single-serve bags
  

Steps:

Make Cilantro Lime Yogurt

1. Combine the yogurt, lime zest and juice, garlic clove, cilantro, and a large pinch of salt in a food processor. Blend until most of the cilantro is blended into the yogurt.
2. Taste and adjust salt to liking. Stir in chili crisp. Place in fridge until ready to use.

Make S'NOODS Loco with Ceviche

1. Bring a large pot of water to a boil over high heat, then generously salt like the sea.
2. Turn off the heat, then add the shrimp and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes.
3. Drain the shrimp, then transfer to a bowl of ice water until cool enough to handle.
4. In a medium bowl, combine shrimp, soy sauce, fish sauce, lime zest and juice, orange juice, scallions, tomato, jalapeno, and pineapple or mango.
5. Cover and refrigerate for at least 30 minutes or up to 4 hours. Taste and adjust seasonings to your liking.
6. When ready to serve, stir in the avocado and cilantro.
7. Lay each S’NOODS chip bag on its side and carefully cut them open lengthwise. (Optional: You can slightly crush each bag using your hands before opening if you want smaller chip bites.
8. Spoon a generous amount of ceviche mixture into each open chip bag.
9. Gently toss and mix the ceviche with the chips until combined. Serve immediately with a drizzle of the cilantro lime yogurt, if desired.
   

Storing

• You can store any leftover ceviche that you didn’t use on the chips in an airtight container for up to 1 day.

Tips

• Make it vegetarian: Substitute the shrimp with diced tofu, cooked chickpeas, quartered heart of palm, or grilled vegetables.
• Don't spoon the ceviche over the chips until you're ready to serve as the chips will get soggy over time. 
• Lightly crushing the chips before opening the bags helps them absorb the flavors of the ceviche better.
• Marinating the shrimp in the citrus juices for at least 30 minutes allows the flavors to meld and the shrimp to "cook" in the acidity.
• Refrigerate the ceviche for at least 30 minutes to allow the flavors to fully develop and the shrimp to marinate properly.
• Experiment with different toppings such as avocado, chopped tomatoes, cilantro, shredded cheese, hot sauce, and more.
• You can swap items for pre-made options like tomato for pice de gallo or pineapple and tomato for a pineapple salsa.