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Seafood Easy

Recipe of Ceviche de Camarón

Shrimp ceviche is one of the freshest and most delicious variations of Peruvian cuisine. This dish, originally from the Pacific coast, is characterized by "cooking" the shrimp in citrus juices, mainly lime and orange, which give them a firm texture and vibrant flavor. It is ideal as a light appetizer or main course on hot days, and is perfect for those looking for a healthy and flavorful option.

The recipe combines large shrimp with red onion, yellow chili pepper, garlic, and cilantro, all marinated in a mixture of fresh juices. The final touch is provided by boiled sweet potato and choclo (Peruvian corn), which balance the acidity with their natural sweetness. This version is easy to prepare, even for beginners, and can be adjusted in spiciness to your preference.

Variations and tips

  • If you can't find yellow chili pepper, you can use limo chili or even serrano pepper.
  • For a more intense flavor, marinate the shrimp longer, but do not exceed 15 minutes to avoid them becoming tough.
  • Serve the ceviche on lettuce leaves for a fresh and crispy touch.
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Recipe of Ceviche de Camarón
Image generated with AI

Prep

20 min

Servings

4

Ingredients

Directions

  1. 1

    In a large bowl, combine the shrimp and enough salted cold water to cover them. Let them sit for 5 minutes, then drain and rinse under cold water. This helps remove any impurities and keeps the shrimp fresh.

  2. 2

    In another bowl, mix the fresh lime juice, fresh orange juice, minced garlic, and aji amarillo peppers. Taste the mixture and adjust the spiciness by adding more or less aji amarillo as desired.

  3. 3

    In a separate container, marinate the thinly sliced red onion in cold water for about 5 minutes. This will help reduce its sharpness. Drain and set aside.

  4. 4

    Cut the blanched shrimp into bite-sized pieces and add them to the citrus juice mixture. Let the shrimp "cook" in the juices for about 10 minutes until they turn pink and opaque.

  5. 5

    Drain the shrimp, reserving some of the citrus juice mixture.

  6. 6

    In a serving bowl, combine the drained shrimp, marinated red onions, chopped cilantro, and a pinch of salt and pepper. Mix well.

  7. 7

    Serve the Ceviche de Camarón on a bed of lettuce leaves, garnished with slices of boiled sweet potato and rounds of boiled corn. Drizzle with some of the reserved citrus juice mixture.

  8. 8

    Enjoy your homemade Peruvian Ceviche de Camarón with its burst of fresh flavors and vibrant colors!

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