Prawns Ceviche Peruano
A refreshing Peruvian dish that combines succulent prawns, citrus juices, onions, and spices.
Ingredients
- ●12 Large prawnspeeled and deveined
- ●1/2 cup Fresh lime juicefreshly squeezed
- ●1/4 cup Fresh lemon juicefreshly squeezed
- ●1/2 cup Red onionthinly sliced
- ●1/4 cup Red pepperthinly sliced
- ●2 cloves Garlicminced
- ●1 Aji amarillo pepperdiced, or substitute with jalapeño
- ●1/4 cup Cilantrochopped
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Rinse the prawns under cold water and pat them dry with paper towels.
- 2
In a large bowl, combine the prawns, lime juice, lemon juice, red onion, red pepper, garlic, and aji amarillo pepper.
- 3
Mix well to combine, then refrigerate for at least 30 minutes to allow the prawns to 'cook' in the citrus juices.
- 4
Just before serving, stir in the chopped cilantro and season with salt and black pepper to taste.
- 5
Serve the ceviche immediately, garnished with additional cilantro if desired.
- 6
Note: This dish should be served immediately, as the prawns will continue to 'cook' in the citrus juices.
- 7
If you prefer your ceviche more 'cooked,' you can add some ice to the bowl and refrigerate for an additional 15-30 minutes.
- 8
However, be careful not to overcook the prawns, as they can become tough and rubbery.
- 9
Serve with corn kernels, sweet potato, or crispy corn tortillas for a more authentic Peruvian experience.
- 10
Adjust the amount of aji amarillo pepper to your desired level of spiciness.
- 11
If you can't find aji amarillo peppers, you can substitute with jalapeño or serrano peppers.
- 12
To serve, use a slotted spoon to remove the prawns from the marinade and place them on a plate or in a bowl.
- 13
Garnish with additional cilantro and a squeeze of lime juice, if desired.