Simple Shrimp Ceviche Recipe From Peru
Ceviche is simply raw fish cured with citrus juices. The acid in the juice denatures the protein, effectively cooking it, without heat.
Peruvian Shrimp Ceviche Recipe
I had the benefit of working as the sous chef under a Peruvian chef. As it happens, the best ceviche in the world comes from Peru. When you make ceviche use the freshest seafood you can find. Before you make the ceviche taste the raw seafood and make certain it is indeed fresh. A great ceviche is an absolutely wonderful dish. An “ok” ceviche is a dish that should be avoided like the plague. Too often restaurants use ceviche as a means to get rid of seafood scraps and tailings.
Ingredients for ceviche: cilantro, serrano peppers, celery, ginger, and garlic.
Combine the lime juice, celery, chili, garlic, ginger, and the 5 sprigs of cilantro in a blender jar and puree on high.
Pour the sauce over the shrimp.
Allow to “cook” for about 2 minutes.
Strain through a mesh strainer.
Ceviche Sauce For Shrimp Ceviche Recipe
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- 12 limes, juiced (400 ml / 1-3/4 cups)
- 1 piece celery stalk, (1-1/2 inches / 37 mm long)
- 1 serrano chili, seeded and pithed
- 1 clove garlic
- 1 piece ginger, (1/2 x 1/2 x 1/2 inch / 1 x 1 x 1 cm)
- 5 sprigs cilantro
- Kosher salt, to taste
- 1 pound fresh rock shrimp, really any fresh small shrimp will work
- Combine the lime juice, celery, chili, garlic, ginger, and the 5 sprigs of cilantro in a blender jar and puree on high. Let it process until everything seemingly dissolves in the liquid.
- One of the key elements to making ceviche sauce is salt. Because there is so much acid you need to balance that acid. With the blender running turn the speed down to low and remove the lid, making sure that the sauce is not sloshing out the top when you do. Start by adding about 2 tablespoons of salt and tasting the sauce.
- You want a sauce that, while acidic in flavor, has a definite salty balance. Pour the sauce over the shrimp and allow to “cook” for about 2 minutes. Strain through a mesh strainer, reserving the sauce. Refrigerate the shrimp until ready to use.
Ceviche De Camaron
- 1/4 small red onion, sliced thin
- 1 serrano chili, sliced thin
- 4 to 5 grape or cherry tomatoes, diced
- 10 sprigs cilantro, picked
- 1 pound fresh rock shrimp
- Combine the onion, serrano, tomato, cilantro and shrimp in a bowl and toss to combine. Pour the ceviche sauce over the shrimp and lightly mix. Let stand for a minute and then drain through a mesh strainer, reserving the sauce.
- Divide the shrimp among four bowls and garnish with a sprig of cilantro.
- One of the many uses for ceviche sauce is to use it as a substitute in recipes calling for lime juice. Why wouldn’t you, it’s already seasoned and it tastes better than straight lime juice?
- You can certainly reuse ceviche sauce without risking contamination. Simply place the sauce in a sealed container and store in the refrigerator until ready to use again.
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