Chili-Lime Shrimp Ceviche with coconut lime

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Turn the heat up, add the shrimp ceviche, and cook until deeply browned and aromatic.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.