Peruvian Ceviche de Camarones
Shrimp marinated in leche de tigre with habanero and sweet potato sides.
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Ingredients
- 1 1/2 lbs Large shrimp (cleaned and deveined)
- 1 cup Fresh lime juice
- 1 medium Red onion (thinly sliced julienne)
- 1 small Habanero pepper (seeded and minced)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 teaspoon Garlic paste
- 1/2 teaspoon Ginger juice
- 1/4 cup Fish stock (chilled)
- 2 large Sweet potato (boiled and sliced)
- 1 cup Choclo (Peruvian large-kernel corn)(optional)
- 1 teaspoon Salt
- 2 pieces Ice cubes
Instructions
- 1
Quickly blanch the shrimp in boiling salted water for 60 seconds, then immediately shock them in an ice bath to stop the cooking process.
- 2
In a large stainless steel or glass bowl, combine the chilled shrimp with the salt and minced habanero, tossing gently to coat.
- 3
Prepare the 'Leche de Tigre' by whisking together the lime juice, garlic paste, ginger juice, and chilled fish stock in a separate container.
- 4
Add the sliced red onions to the shrimp mixture and pour the Leche de Tigre over the top, ensuring everything is submerged.
- 5
Add two ice cubes to the bowl to keep the mixture extremely cold while it marinates for 5 to 10 minutes.
- 6
Remove the ice cubes and stir in the fresh cilantro just before serving to maintain its bright green color.
- 7
Plate the ceviche by placing a generous portion of shrimp and juice in a shallow bowl.
- 8
Serve immediately with a side of cold sliced sweet potatoes and boiled choclo to balance the acidity and heat.
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