The most popular dish in the Caribbean and on the coast of Latin America. Ceviche is a dish made from raw, fresh fish cured with lemon or lime juice. Peru also celebrates National Ceviche Day, as in 2008 Peru's Ministry of Production celebrated the country's national dish and named it an exhibit.
Total cooking time 45 minutes
Preparation time 15 minutes
Cooking time 30 minutes
Recipe Servings 2
medium
Shrimp and Cilantro Ceviche 80g
Prawns 15g
Gherkin 15
Onions 5g
Red Chillies 15g
Mixed Bell Peppers 15ml
Tiger Milk 25g
Sweet Corn 2g
Sea Salt 1g
Black Pepper 25ml
Green Lemon Juice 15g
Cherry Tomatoes 15ml
15g Cherries Tomatoes
2 teaspoons milk,
1 gram of sprinkled milk
2 tsp. Celery stalks
1/4 clove garlic
1/4 clove ginger
1 clove red onion
30 ml lemon juice
3-4 grams sea salt
2-3 grams black pepper
How to make Shrimp and Red Pepper Ceviche
1. Wash and clean the prawns.
2. Cut the onion and pepper into thin julienne. Cut the prawns into small pieces. 3. In a bowl, mix the corn with salt, pepper and lemon juice.
4. In another bowl, add the prawns, onion, bell pepper, gherkins, red pepper, sea salt, Add black pepper, lemon juice and lemon juice. Milk.
5. Place it in the center of the plate and place the corn on either side.
6. Garnish it with micro greens and edible flowers.
Prepare tiger milk: 1. Wash and clean the vegetables. 2. Blend all the ingredients and it is ready to use.
Main Ingredients: Prawns, Gherkins, Onions, Red Peppers, Bell Peppers, Tiger's Milk, Sweet Corn, Sea Salt, Black Pepper, Green Lemon Juice, Cherry Tomatoes, Edible Flowers, Coriander Stems, Celery Stalks, Garlic, Ginger, red onion, lemon juice, sea salt, black pepper.
