Experience an imaginative twist on a Peruvian classic with this soulful shrimp ceviche, an irresistible dance of sensations that transports you to the vibrant streets of Peru. Picture the ocean's essence embodied in tender, fresh shrimp, harmonizing with zesty lime, the fiery allure of jalapeños, and the tantalizing embrace of fresh cilantro. Hear the sizzle of flavors as they mingle, envision the colorful medley of tomatoes and red onions, and feel the sweet crunch of corn against the backdrop of tender sweet potato. Taste the essence of Peru on crisp lettuce leaves, a symphony of flavors capturing the sultry charm of this South American delight.
1 pound fresh shrimp, peeled and deveined
1 cup fresh lime juice (about 8-10 limes)
1 red onion, thinly sliced
1-2 fresh jalapeño or chili peppers, finely chopped (adjust to taste)
1-2 garlic cloves, minced
1 tablespoon fresh cilantro, chopped
1-2 ripe tomatoes, diced
Salt and pepper to taste
1 sweet potato
1 cup corn kernels (fresh or frozen)
Lettuce leaves for serving
Optional: Additional cilantro and lime wedges for garnish
Start the playlist before you dive into the directions below.
1. Prepare the Shrimp:
Boil a pot of water and add the shrimp. Cook for about 2-3 minutes until they turn pink and curl. Do not overcook. Drain and let them cool.
Chop the cooked shrimp into bite-sized pieces and place in a mixing bowl.
2. Marinate the Shrimp:
Pour the lime juice over the chopped shrimp, ensuring they're completely covered. Let it marinate in the fridge for about 20-30 minutes. The acidity from the lime "cooks" the shrimp.
3. Prepare the Vegetables:
In a separate bowl, mix the sliced red onions, chopped jalapeños, minced garlic, chopped cilantro, diced tomatoes, salt, and pepper.
4. Cook the Sweet Potato and Corn:
Boil the sweet potato until tender. Peel and slice it into rounds or cubes for serving.
If using fresh corn, cook the corn in boiling water for 3-4 minutes. If using frozen corn, thaw it as per package instructions.
5. Combine and Serve:
After the shrimp has marinated, combine it with the vegetable mixture. Adjust seasoning if necessary.
On a serving platter or individual plates, arrange the lettuce leaves.
Place the marinated shrimp and vegetable mixture on the lettuce leaves.
Add the cooked sweet potato and corn around the ceviche as a garnish.
6. Garnish and Serve:
Garnish with additional cilantro and lime wedges if desired.
Serve immediately to enjoy the fresh flavors of the ceviche.
This shrimp ceviche can be served as an appetizer or a light meal. The combination of the marinated shrimp with the tangy flavors of lime and the sweetness of sweet potatoes and corn creates a delightful culinary experience reminiscent of Peruvian cuisine. Adjust spice levels to your preference and enjoy your homemade Peruvian-style shrimp ceviche!