Cebiche de Camarones
(Peruvian Marinated Shrimp)
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*
- 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
- 2 medium size cobs of corn, boiled
- 2 medium size sweet
potatoes, boiled and cut into thick slices
* (red or yellow) without seeds nor veins, to taste - you could add more
- 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.
Submitted to Recipe Goldmine by Julio Livia.