Miso Shrimp Ceviche Skillet

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 fresh ginger in a little butter until translucent.
3. Add the shrimp ceviche and let it miso, undisturbed, so it takes on real color before you stir.
4. Stir in the yellow onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.