Name: Peruvian Shrimp Ceviche recipe
Ingredients: Shrimp: 1 pound (450g) of fresh, raw shrimp, peeled and deveined. The quality and freshness of your shrimp are absolutely critical for ceviche. Look for firm, translucent shrimp with no fishy odor. Wild-caught shrimp, if available, often have a superior flavor. Size-wise, medium to large shrimp work best, as they hold their shape better during the marination process. Make sure the shrimp is thoroughly peeled and deveined. You can leave the tails on for presentation if you like, but most prefer them removed for easier eating. If you must use frozen shrimp, ensure it is thawed completely and patted very dry before using. Fresh is always the gold standard for ceviche, but properly handled frozen shrimp can work in a pinch.; Lime Juice: 1 cup of freshly squeezed lime juice (about 8-10 limes). Freshly squeezed lime juice is non-negotiable for authentic ceviche. Bottled lime juice simply won’t provide the same bright, acidic, and nuanced flavor that is essential for “cooking” the shrimp and creating the signature “leche de tigre” (tiger’s milk). Use ripe limes that are heavy for their size and yield plenty of juice. Squeeze the limes just before you are ready to make the ceviche for the freshest flavor. Strain the juice to remove any seeds and pulp, ensuring a smooth and clean ceviche.; Red Onion: 1 medium red onion, thinly sliced. Red onion provides a sharp, pungent bite and a beautiful color contrast in the ceviche. Thinly slice the red onion, preferably using a mandoline or a very sharp knife, into fine half-moons or julienned strips. Soaking the sliced red onion in ice water for about 10-15 minutes can help mellow its sharpness while preserving its crispness. Drain the red onion well before adding it to the ceviche.; Aji Amarillo Paste: 2-3 tablespoons of Aji Amarillo paste. Aji Amarillo is a Peruvian yellow chili pepper that is fundamental to authentic Peruvian cuisine, and especially ceviche. It provides a unique fruity, slightly citrusy, and moderately spicy flavor. Aji Amarillo paste is readily available in Latin American grocery stores, online, or sometimes in the international aisle of well-stocked supermarkets. Start with 2 tablespoons and add more to taste, depending on your spice preference and the heat level of your paste. If you cannot find Aji Amarillo paste, you can substitute with other chili pastes, but the flavor profile will be different. Possible (though not ideal) substitutes include a mild yellow chili paste or a blend of yellow bell pepper and a pinch of cayenne pepper for a touch of heat. However, for truly authentic flavor, Aji Amarillo is highly recommended.; Fresh Cilantro: ½ cup of fresh cilantro leaves, roughly chopped. Fresh cilantro is indispensable for ceviche, adding a bright, herbaceous, and slightly citrusy note that complements the lime and chili beautifully. Use fresh, vibrant cilantro leaves. Roughly chop them just before adding to the ceviche to retain their freshness and aroma. Don’t be shy with the cilantro – it’s a key flavor component!; Fresh Ginger (Optional but Recommended): 1 teaspoon of fresh ginger, finely grated (optional). While not strictly traditional in all ceviche recipes, a touch of fresh ginger adds a subtle warmth and depth of flavor that enhances the overall complexity of the ceviche. Finely grate fresh ginger to release its flavor. Use it sparingly, as ginger can be overpowering if too much is added. If you are new to ceviche or prefer a more classic profile, you can omit the ginger initially and try it in subsequent batches.; Garlic: 2 cloves of garlic, minced. Minced garlic provides a pungent and aromatic base note to the ceviche. Use fresh garlic cloves and mince them finely to ensure even distribution of flavor. As with ginger, use garlic in moderation, as it can also be quite strong in raw preparations.; Salt: 1-2 teaspoons of sea salt or kosher salt, or to taste. Salt is essential for seasoning and enhancing all the flavors in the ceviche. Start with 1 teaspoon and adjust to your preference, tasting as you go. Sea salt or kosher salt are preferred for their pure taste.; Freshly Ground Black Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Freshly ground black pepper adds a subtle spice and depth. Adjust the amount to your liking. White pepper can also be used for a milder peppery flavor.; Optional Garnishes (Traditional Peruvian): For an authentic Peruvian presentation and flavor experience, consider these traditional garnishes: Cooked Sweet Potato: 1 medium sweet potato, cooked and sliced or cubed. Sweet potato provides a sweet and starchy contrast to the acidity and spice of the ceviche. Boil, bake, or steam the sweet potato until tender, then cool and slice or cube.; Peruvian Corn (Choclo): 1 cup of cooked Peruvian corn kernels (choclo). Choclo is a large-kernel Peruvian corn with a chewy texture and slightly nutty flavor. If you can find frozen choclo kernels, they are the most authentic. If not, you can substitute with large-kernel corn on the cob or frozen white corn kernels, though the texture and flavor will be slightly different. Cook the corn until tender.; Toasted Corn Kernels (Cancha): ½ cup of cancha (Peruvian toasted corn kernels). Cancha provides a delightful crunchy texture and nutty flavor that contrasts beautifully with the soft ceviche. Cancha is available in Latin American grocery stores or online. You can also make your own by toasting large-kernel corn in oil until puffed and crispy.; Avocado: 1 ripe avocado, diced (optional, but a popular modern addition). Diced avocado adds a creamy richness and healthy fats to the ceviche, providing a pleasant textural and flavor contrast.

Ingredients

- Shrimp: 1 pound (450g) of fresh, raw shrimp, peeled and deveined. The quality and freshness of your shrimp are absolutely critical for ceviche. Look for firm, translucent shrimp with no fishy odor. Wild-caught shrimp, if available, often have a superior flavor. Size-wise, medium to large shrimp work best, as they hold their shape better during the marination process. Make sure the shrimp is thoroughly peeled and deveined. You can leave the tails on for presentation if you like, but most prefer them removed for easier eating. If you must use frozen shrimp, ensure it is thawed completely and patted very dry before using. Fresh is always the gold standard for ceviche, but properly handled frozen shrimp can work in a pinch.

- Lime Juice: 1 cup of freshly squeezed lime juice (about 8-10 limes). Freshly squeezed lime juice is non-negotiable for authentic ceviche. Bottled lime juice simply won’t provide the same bright, acidic, and nuanced flavor that is essential for “cooking” the shrimp and creating the signature “leche de tigre” (tiger’s milk). Use ripe limes that are heavy for their size and yield plenty of juice. Squeeze the limes just before you are ready to make the ceviche for the freshest flavor. Strain the juice to remove any seeds and pulp, ensuring a smooth and clean ceviche.

- Red Onion: 1 medium red onion, thinly sliced. Red onion provides a sharp, pungent bite and a beautiful color contrast in the ceviche. Thinly slice the red onion, preferably using a mandoline or a very sharp knife, into fine half-moons or julienned strips. Soaking the sliced red onion in ice water for about 10-15 minutes can help mellow its sharpness while preserving its crispness. Drain the red onion well before adding it to the ceviche.

- Aji Amarillo Paste: 2-3 tablespoons of Aji Amarillo paste. Aji Amarillo is a Peruvian yellow chili pepper that is fundamental to authentic Peruvian cuisine, and especially ceviche. It provides a unique fruity, slightly citrusy, and moderately spicy flavor. Aji Amarillo paste is readily available in Latin American grocery stores, online, or sometimes in the international aisle of well-stocked supermarkets. Start with 2 tablespoons and add more to taste, depending on your spice preference and the heat level of your paste. If you cannot find Aji Amarillo paste, you can substitute with other chili pastes, but the flavor profile will be different. Possible (though not ideal) substitutes include a mild yellow chili paste or a blend of yellow bell pepper and a pinch of cayenne pepper for a touch of heat. However, for truly authentic flavor, Aji Amarillo is highly recommended.

- Fresh Cilantro: ½ cup of fresh cilantro leaves, roughly chopped. Fresh cilantro is indispensable for ceviche, adding a bright, herbaceous, and slightly citrusy note that complements the lime and chili beautifully. Use fresh, vibrant cilantro leaves. Roughly chop them just before adding to the ceviche to retain their freshness and aroma. Don’t be shy with the cilantro – it’s a key flavor component!

- Fresh Ginger (Optional but Recommended): 1 teaspoon of fresh ginger, finely grated (optional). While not strictly traditional in all ceviche recipes, a touch of fresh ginger adds a subtle warmth and depth of flavor that enhances the overall complexity of the ceviche. Finely grate fresh ginger to release its flavor. Use it sparingly, as ginger can be overpowering if too much is added. If you are new to ceviche or prefer a more classic profile, you can omit the ginger initially and try it in subsequent batches.

- Garlic: 2 cloves of garlic, minced. Minced garlic provides a pungent and aromatic base note to the ceviche. Use fresh garlic cloves and mince them finely to ensure even distribution of flavor. As with ginger, use garlic in moderation, as it can also be quite strong in raw preparations.

- Salt: 1-2 teaspoons of sea salt or kosher salt, or to taste. Salt is essential for seasoning and enhancing all the flavors in the ceviche. Start with 1 teaspoon and adjust to your preference, tasting as you go. Sea salt or kosher salt are preferred for their pure taste.

- Freshly Ground Black Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Freshly ground black pepper adds a subtle spice and depth. Adjust the amount to your liking. White pepper can also be used for a milder peppery flavor.

- Optional Garnishes (Traditional Peruvian): For an authentic Peruvian presentation and flavor experience, consider these traditional garnishes:
  - - Cooked Sweet Potato: 1 medium sweet potato, cooked and sliced or cubed. Sweet potato provides a sweet and starchy contrast to the acidity and spice of the ceviche. Boil, bake, or steam the sweet potato until tender, then cool and slice or cube.
  - - Peruvian Corn (Choclo): 1 cup of cooked Peruvian corn kernels (choclo). Choclo is a large-kernel Peruvian corn with a chewy texture and slightly nutty flavor. If you can find frozen choclo kernels, they are the most authentic. If not, you can substitute with large-kernel corn on the cob or frozen white corn kernels, though the texture and flavor will be slightly different. Cook the corn until tender.
  - - Toasted Corn Kernels (Cancha): ½ cup of cancha (Peruvian toasted corn kernels). Cancha provides a delightful crunchy texture and nutty flavor that contrasts beautifully with the soft ceviche. Cancha is available in Latin American grocery stores or online. You can also make your own by toasting large-kernel corn in oil until puffed and crispy.
  - - Avocado: 1 ripe avocado, diced (optional, but a popular modern addition). Diced avocado adds a creamy richness and healthy fats to the ceviche, providing a pleasant textural and flavor contrast.

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Instructions

1. Prepare the Shrimp: If using larger shrimp, you may want to slice them in half or thirds lengthwise. This helps them “cook” more evenly and quickly in the lime juice and makes them easier to eat. Place the peeled and deveined shrimp in a non-reactive bowl (glass or ceramic is best; avoid metal as it can react with the lime juice).

1. “Cook” the Shrimp in Lime Juice: Pour the freshly squeezed lime juice over the shrimp, ensuring all the shrimp is submerged in the juice. The lime juice will begin to “cook” the shrimp through a process called denaturation, where the acid in the lime juice changes the protein structure of the shrimp, making it firm and opaque, similar to cooking with heat.

1. Add Red Onion, Garlic, and Ginger (Optional): Add the thinly sliced red onion, minced garlic, and grated ginger (if using) to the bowl with the shrimp and lime juice. Stir gently to combine.

1. Season with Aji Amarillo Paste, Salt, and Pepper: Add the Aji Amarillo paste, salt, and freshly ground black pepper to the bowl. Stir everything together gently but thoroughly to ensure the seasonings and chili paste are evenly distributed.

1. Marinate and Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 15-20 minutes, or up to 30 minutes. The marinating time is crucial. The lime juice needs time to “cook” the shrimp and for the flavors to meld together. However, be careful not to over-marinate the shrimp, as the lime juice can make it tough and rubbery if left for too long. 15-20 minutes is usually ideal for medium-sized shrimp. You will notice the shrimp changing color from translucent to opaque as it “cooks.”

1. Add Cilantro and Taste: After marinating, remove the ceviche from the refrigerator. Stir in the roughly chopped fresh cilantro. Taste the ceviche and adjust seasoning as needed. You might want to add a little more salt, lime juice, or Aji Amarillo paste to achieve your desired flavor balance.

1. Serve Immediately and Garnish: Peruvian Shrimp Ceviche is best served immediately after preparation to enjoy its freshness and vibrant flavors. Spoon the ceviche into bowls or plates. Garnish with your choice of traditional Peruvian garnishes, such as cooked sweet potato slices or cubes, Peruvian corn (choclo) kernels, toasted corn kernels (cancha), and diced avocado (optional).

1. Enjoy! Serve chilled and enjoy the refreshing and flavorful Peruvian Shrimp Ceviche!

Nutrition

Serving Size: one normal portion
Calories: 150-200
Sugar: 5-8g
Sodium: 300-500mg
Fat: 2-5g
Saturated Fat: 1g
Unsaturated Fat: 1-4g
Carbohydrates: 10-15g
Fiber: 2-4g
Protein: 20-25g
Cholesterol: 100-150mg