A dish most popular in the Caribbean and on the coast of Latin America. Ceviche is a meal made from raw, fresh fish which has been cured with lemon or lime juices. National Ceviche Day is also celebrated in Peru, as named by Peru's Ministry of Production in 2008, celebrating and showcasing the country's national dish.
Ingredients of Shrimp & Cilantro Ceviche
80 Gram Prawns
15 Gram Gherkin
5 Gram Cilantro
15 Gram Mix bell pepper
15 Ml Tiger milk
25 Gram Sweet corn
2 Gram Sea salt
1 Gram Black pepper
25 Ml Green lemon juice
15 Gram Cherry tomato
2 Gram Edible flower
For Tiger milk:
1 tsp Coriander stems, chopped
1/2 tsp Celery stalks
1/4 tsp Garlic
1/4 tsp Ginger
1 tsp Red onion
30 Ml Lemon juice
3-4 Gram Sea salt
2-3 Gram Black pepper
How to Make Shrimp & Cilantro Ceviche
1.Wash deshell and devein the prawns. Cut onions and bell peppers in to thin julienne.
2.Fine chop cilantro and gherkins. Cut the prawns in to small pieces.
3.Take a bowl mix corn with salt ,pepper and lemon juice.
4.Take another bowl, add prawns, onions, bell peppers, gherkins, cilantro, sea salt, pepper, lemon juice and tiger milk.
5.Place it in the center of the plate and on either side place tossed corn.
6.Garnish it with micro greens and edible flower.
Prepare Tiger milk:
1.Wash and clean the vegetables.
2.Blend all ingredients and it is ready to use.
Key Ingredients: Prawns, Gherkin, Onion, Cilantro, Mix bell pepper, Tiger milk, Sweet corn, Sea salt, Black pepper, Green lemon juice, Cherry tomato, Edible flower, Coriander stems, Celery stalks, Garlic, Ginger, Red onion, Lemon juice, Sea salt, Black pepper