Recipe of Ceviche de Camarón

Peru

Ceviche de Camarón is a refreshing and tangy Peruvian shrimp ceviche that's perfect for a light and zesty appetizer or main course. The shrimp is "cooked" in citrus juices, mixed with vibrant flavors, and served with a side of sweet potato and corn. It's a delightful dish that captures the essence of Peruvian cuisine.

Servings 4

Preparation 20 min

Cooking min

Calories kcal

How to Make Ceviche de Camarón

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 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.

Step 8

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

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Ingredients

1 pound (450g) large shrimp, peeled and deveined
1 red onion, thinly sliced
1-2 aji amarillo peppers, seeded and finely chopped (adjust to your spice preference)
1 cup fresh lime juice (about 8-10 limes)
1 cup fresh orange juice (about 2-3 oranges)
2 cloves garlic, minced
1-2 tablespoons chopped fresh cilantro
Salt and pepper to taste
1 sweet potato, boiled and sliced
1 ear of corn, boiled and cut into rounds
Lettuce leaves for serving