Cebiche de camarones PDF Print E-mail

Cebiche de Camarones (Peruvian Marinated Shrimp)

Submitted to Recipe Goldmine by Julio Livia

Hello my dear friends, I'm a Peruvian guy who likes to eat very well. This is a very good (and real) Peruvian recipe for Cebiche, Seviche or Ceviche, as you like to write it.

1 to 1 1/2 pounds cooked shrimp, peeled and deveined
Finely chopped (about 1 tablespoon) fresh hot chile pepper
    (red or yellow) without seeds nor veins, to taste (you could add more)
1 medium size onion, finely sliced along its vertical axis and washed
4 ounces lemon juice.
1 tablespoon chopped celery
1 tablespoon finely chopped cilantro
1 level teaspoon blended garlic
1 level teaspoon pepper
Salt
2 medium size cobs of corn, boiled
2 medium size sweet potatoes, boiled and cut into thick slices
Lettuce

Prepare 10 minutes immediately before serving.

Put the shrimp into a deep container that will make it easy to mix the ingredients. Add the salt, pepper, celery, cilantro, garlic and mix them all. Immediately add the chile, lemon and a third part of the onion, mixing again and tasting to set the right amount of hotness and salt. After five minutes serve the cebiche in plates, topping with the remaining onion, a leaf of lettuce, corn and sweet potato. You can add a little bit of chopped cilantro and a slice of chile to decorate.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
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  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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