To make shrimp, combine all ingredients except shrimp in large pot and bring to boil. Once boiling, add shrimp and continue boiling 2 to 3 minutes, just until shrimp are translucent. Remove shrimp and plunge into ice water bath. Using strainer or slotted spoon, remove shrimp from ice bath and refrigerate until ready to serve.
To make broth, combine all ingredients except olive oil in high-speed blender and process until smooth. With machine running, slowly add olive oil until emulsified. Transfer broth to small container and refrigerate until ready to use.
To make salsa, toss vegetables and lemon juice together in small bowl. Cover and refrigerate until ready to assemble and serve ceviche.
To assemble ceviche, add salsa ingredients to cumin-coriander broth and stir to combine. Evenly portion shrimp among shallow serving bowls and spoon salsa and broth over top. Drizzle additional broth over top to taste. Garnish with cherry tomatoes, radishes, and fennel fronds or micro greens. Sprinkle with a little sea salt to finish.