Shrimp Ceviche

Ceviche is a traditional Latin American dish usually made with raw fish marinated in citrus. In this case, we’ll use shrimp for a tasty twist. I’ll also present a slight Italian twist to the dish.

Ingredients

• 500 grams of fresh shrimp, peeled and cleaned
• Juice of 2 lemons
• Juice of 1 lime
• 1 red onion, thinly sliced
• 1 red chili pepper, deseeded and finely chopped
• 2 tablespoons of chopped fresh cilantro (or parsley if you prefer a more Italian taste)
• Salt to taste
• Black pepper to taste
• 1 tablespoon of extra virgin olive oil (a typically Italian addition)

Preparation

1. Start by preparing the shrimp. If you buy shrimp that isn’t already cleaned, you will need to peel them and remove the black intestinal thread. Boil them for about 1-2 minutes in salted water, then plunge them into iced water to stop the cooking process.
2. In a bowl, combine the lemon and lime juice. Add the shrimp and make sure they are completely immersed in the juice.
3. Add the thinly sliced red onion and the chopped chili pepper. Mix well.
4. Season with salt and black pepper to your taste. Add the extra virgin olive oil and chopped cilantro (or parsley).
5. Let marinate in the refrigerator for at least 30 minutes, so that the flavors blend well and the shrimp “cook” in the acidity of the citrus.
6. Make sure to check the ceviche frequently while it marinates. The shrimp are perfect when they turn opaque pink.

Serve the shrimp ceviche cold, perhaps accompanied by slices of avocado or toasted bread slices.

Curiosities

Ceviche is a dish that lends itself to endless variations. For instance, in Italy, you might add a touch of balsamic vinegar for a unique flavor contrast or pair with grilled vegetables for a textural contrast. In Peru and other Latin American countries, it is often served with sweet potatoes or boiled corn.