Shrimp Ceviche

Name: Shrimp Ceviche (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Peruvian
Ingredients: 1 pound Shrimp-U/16, sushi grade, peeled and deveined; 1 cup Lime juice-freshly squeezed; 1/4 cup Ginger-juiced; 1/4 cup Fish stock-homemade; 1 Aji Amarillo pepper-seeded and minced; 1 clove Garlic-minced; 1/4 cup Red onion-thinly sliced and soaked in ice water; 1/2 cup Sweet potato-boiled and diced; 1/4 cup Corn kernels-freshly cut from the cob; 1/4 cup Cilantro-roughly chopped; 1 teaspoon Salt-flake sea salt; 1/2 teaspoon Black pepper-freshly ground; 1 Cancha-Peruvian toasted corn

⏱1h

👥4

🔥250 cal

Hard

🍽️Peruvian

A sophisticated shrimp ceviche featuring high-quality ingredients and a nuanced flavor profile. This version incorporates leche de tigre and aji amarillo for a truly authentic experience.

1 pound Shrimp-U/16, sushi grade, peeled and deveined

1 cup Lime juice-freshly squeezed

1/4 cup Ginger-juiced

1/4 cup Fish stock-homemade

1 Aji Amarillo pepper-seeded and minced

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥250 cal

Hard

🍽️Peruvian

A sophisticated shrimp ceviche featuring high-quality ingredients and a nuanced flavor profile. This version incorporates leche de tigre and aji amarillo for a truly authentic experience.

#seafood #appetizer #peruvian #gourmet

Instructions

Cut the Shrimp into bite-sized pieces.
Prepare the Leche de Tigre by blending all Leche de Tigre ingredients until smooth. Strain through a fine-mesh sieve.
In a glass bowl, combine the Shrimp with the Leche de Tigre. Ensure the Shrimp is fully submerged.
Cover and refrigerate for 15-20 minutes, or until the Shrimp turns opaque and pink.
Gently fold in all Vegetables & Fruit and Seasoning ingredients with the Shrimp.
Serve immediately, garnished with Cancha.

Ingredients

1 pound 450 g Shrimp-U/16, sushi grade, peeled and deveined
1 cup 240 mL Lime juice-freshly squeezed
1/4 cup 60 mL Ginger-juiced
1/4 cup 60 mL Fish stock-homemade
1 1 Aji Amarillo pepper-seeded and minced
1 clove 1 Garlic-minced
1/4 cup 60 g Red onion-thinly sliced and soaked in ice water
1/2 cup 120 g Sweet potato-boiled and diced
1/4 cup 60 g Corn kernels-freshly cut from the cob
1/4 cup 60 g Cilantro-roughly chopped
1 teaspoon 5 mL Salt-flake sea salt
1/2 teaspoon 2.5 mL Black pepper-freshly ground
1 1 Cancha-Peruvian toasted corn

Equipment

Glass bowl
Cutting board
Knife
Blender
Fine-mesh sieve
Measuring cups and spoons

Instructions

Cut the Shrimp into bite-sized pieces.
Prepare the Leche de Tigre by blending all Leche de Tigre ingredients until smooth. Strain through a fine-mesh sieve.
In a glass bowl, combine the Shrimp with the Leche de Tigre. Ensure the Shrimp is fully submerged.
Cover and refrigerate for 15-20 minutes, or until the Shrimp turns opaque and pink.
Gently fold in all Vegetables & Fruit and Seasoning ingredients with the Shrimp.
Serve immediately, garnished with Cancha.

Nutrition per serving

Calories 250

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Shrimp Ceviche

Shrimp Ceviche

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