Ceviche de Camarones: Recipe

CEVICHE DE CAMARONES

INGREDIENTS:

- 700 g shrimps with shell and heads (or 500 g if shrimps already peeled)

- 2 red onions (or 1 big)

- 5 lemons (or 3 big)

- 1/2 orange

- 1 tomato

- fresh cilantro (50 g)

- 3 teaspoons ketchup

- 1 teaspoon mustard

- salt

- water

- black pepper (optional)

- 1 teaspoon of vegetable oil (optional)

Ingredients overview

DIRECTIONS:

THE ONIONS & LEMONS:

1. Slice the red onions in julienne strips. Then, rinse them with water and squeeze dry. Place the sliced onions in a bowl, drain the water and squeeze the lemon juice on the onions to cure them. Limes can be used as a substitue of lemons. Add two or three pinches of salt, stir, and marinate for a 30 to 40 minutes preferably in the refrigerator: this step is very important to remove the onions' bitterness.

Marinating the onions

THE SHRIMPS:

1. Wash the shrimps. Peel them and put their skins and heads into boiling water for 2 minutes. The amount of water should be just enough to almost completely cover all skins and heads in the pot.
2. Remove the skins and heads from the pot and place the shrimps into the water and let them boil for some 30 s or just until they start to turn red. Do not overcook. Place pot with shrimps aside.

THE REST:

1. Cut the tomato in small dice.
2. Cut the cilantro leaves in small pieces.
3. In a small bowl, mix the ketchup with the mustard well and squeeze the orange. Mix again.
4. Pour the ketchup-mustard-orange mix to the pot with the shrimps.
5. Add the tomatoes and the onions WITH the lemon juice to the pot with the shrimps. Stir gently.
6. OPTIONAL: add a teaspoon of vegetable oil and one pinch of black pepper.
7. Taste for salt and add more if necessary.
8. Finally, toss in the chopped cilantro.

Ceviche is served cold and should be kept refrigerated. It is recommended to marinate in the refrigerator for at least 1 hour before serving.

GOES WELL WITH:

- Sliced avocado.

- Casabe de yuca: https://es.wikipedia.org/wiki/Casabe_de_yuca