This simple shrimp ceviche recipe It is so rich and so fresh that it is ideal to enjoy in summer either at dinner time, as a single dish, or at lunch to serve as a starter. At home we prepare ceviches or cebiches throughout the year, but it is in the summer period when we feel like it the most.
In this recipe we have applied what we told when we gave you the seven keys to making a good homemade ceviche, and we have used as main ingredient the white shrimpa delicious delicacy that works wonderfully in this type of preparation, accompanied by a simple version of leche de tigre and other usual complements in Peruvian ceviches.
As we already did in the recipe for ceviche of hake and prawns with tangerine leche de tigre, this time we have also used pickled red onion to achieve a delicious flavor, without forgetting the use of fresh cilantrohow well it works in all ceviche and tiradito recipes.
You have to carefully calculate the amount that is made, thinking about how much is going to be consumed, since if there is left over and we leave the prawns in the liquid, the power of leche de tigre will make raw foods continue to cook, taking excessive power and changing its texture. Although years ago ceviche was made even overnight as a preservation system, today the gastronomic trend is to leave food in contact with citrus fruits for a maximum of half an hour eating them immediately.
We prepare the ingredients for when we go to assemble the dish. So we cut the slice the cob and cut a piece of sweet potato and cook them to have them ready later. In addition, we chop the onion into fine julienne strips and cut the chili peppers or chillies into small pieces.
On the other hand, we squeeze the juice of the limes and the lemon and peel the prawns. We put the tails of white prawns in the juice so that they marinate and cook inside. If we use frozen prawnswe thawed them beforehand so they don’t drain the juice.
After ten minutes, we stir a little and add the onion and chili peppers, as well as the garlic clove and half of the fresh cilantro, finely chopped. We also add the kikos of toasted corn and the grains of cooked corn.
Let our mixture rest in the fridge for 15 to 20 minutes and serve very cool decorating with the avocado cut into slices, the sweet potato cut into pieces, and pouring over the rest of the cilantro. Optionally, we can also add a couple of lime wedges to decorate.
Vin Bouquet FIK 016 – Citrus Squeezer, Manual Juice Squeezer, Portable Hand Squeezer for Orange Lemon Lime and Citrus, Yellow Color, 26.5 x 10 x 5.3 cm
With what to accompany the prawn ceviche
To accompany this shrimp ceviche recipe, we have thought that it is best to continue with other emblematic dishes of Peruvian cuisine, such as lomo saltado or the always delicious recipe for causa lima. So we can travel gastronomically to the Andean country and enjoy its popular cuisine.
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