Shrimp & Cilantro Ceviche Recipe
How to make Shrimp & Cilantro Ceviche
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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.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
- Medium
Ingredients of Shrimp & Cilantro Ceviche
- 80 Gram Prawns
- 15 gram Gherkin
- 15 Onion
- 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.
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