Peruvian Shrimp Ceviche With Leche De Tigre
A refreshing and zesty Peruvian classic featuring blanched shrimp marinated in a spicy, citrusy 'Tiger's Milk' sauce.
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Ingredients
- 1 1/2 lbs Large shrimp, peeled and deveined
- 1 cup Fresh lime juice
- 1 medium Red onion, thinly sliced into feathers
- 2 tablespoons Aji Amarillo paste
- 1/4 cup Fresh cilantro, finely chopped
- 2 cloves Garlic, grated
- 1 teaspoon Fresh ginger, grated
- 1/4 cup Fish stock or clam juice
- 1 large Sweet potato, boiled and sliced
- 1 cup Choclo (Peruvian corn) or corn kernels
- 1 teaspoon Habanero or Rocoto chili, minced(optional)
- 1 teaspoon Kosher salt
Instructions
- 1
Bring a pot of salted water to a boil and prepare an ice bath nearby.
- 2
Blanch the shrimp in boiling water for 2 minutes until just pink, then immediately plunge them into the ice bath to stop the cooking.
- 3
To make the Leche de Tigre, whisk together the lime juice, fish stock, aji amarillo paste, grated garlic, ginger, and a pinch of salt in a large bowl.
- 4
Drain the chilled shrimp and add them to the Leche de Tigre marinade, tossing to coat thoroughly.
- 5
Add the thinly sliced red onions to the bowl and let the mixture marinate in the refrigerator for 15 to 20 minutes.
- 6
Fold in the fresh cilantro and the minced chili if you prefer extra heat.
- 7
Arrange the ceviche in chilled bowls, ensuring plenty of the liquid (Leche de Tigre) is included in each serving.
- 8
Serve immediately with slices of cold sweet potato and corn on the side to balance the acidity.
Nutrition per Serving
245
Calories
32g
Protein
22g
Carbs
3g
Fat
4g
Fiber
6g
Sugar
850mg
Sodium
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