Ingredients with Measurements:
- 1 lb of raw shrimp, peeled and deveined
- 1 cup of diced arracacha
- 1/2 cup of diced red onion
- 1/2 cup of diced red bell pepper
- 1/2 cup of chopped cilantro
- 1/2 cup of freshly squeezed lime juice
- 1/4 cup of freshly squeezed orange juice
- 1 tbsp of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
Step-by-step instructions:
1. Rinse the shrimp under cold water and pat dry with paper towels. Cut them into small pieces and place them in a large mixing bowl.
2. Add the diced arracacha, red onion, red bell pepper, and chopped cilantro to the bowl.
3. In a separate bowl, whisk together the lime juice, orange juice, olive oil, salt, and pepper.
4. Pour the dressing over the shrimp and vegetables and toss everything together until well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Once chilled, taste the ceviche and adjust the seasoning as needed.
7. Serve the arracacha and shrimp ceviche in small bowls or glasses, garnished with additional cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Total time: 50 minutes
Temperature:
Refrigerate the ceviche until ready to serve.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 170
Fat: 5g
Carbohydrates: 10g
Protein: 22g
Sodium: 480mg
Substitutions for ingredients:
- If you can't find arracacha, you can use yucca or sweet potato instead.
- Red onion can be substituted with white onion or shallots.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
Variations:
- Add diced avocado for a creamier texture.
- Use cooked octopus or fish instead of shrimp.
- Add diced mango or pineapple for a sweeter flavor.
Tips and tricks:
- Make sure to use fresh, high-quality shrimp for the best flavor.
- Don't over-marinate the ceviche, as the acid from the citrus can start to cook the shrimp and make it tough.
- Serve the ceviche with tortilla chips or tostadas for a crunchy texture.
Storage instructions:
Leftover ceviche can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Ceviche should not be reheated, as the acid from the citrus can continue to cook the shrimp and make it tough.
Presentation ideas:
Serve the ceviche in small bowls or glasses for an elegant presentation.
Garnishes:
Garnish the ceviche with additional cilantro and lime wedges.
Pairings:
- Serve with a cold beer or a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a side of plantain chips or a fresh green salad.
Suggested side dishes:
- Plantain chips
- Green salad with a citrus vinaigrette
- Grilled corn on the cob
Troubleshooting advice:
- If the ceviche is too acidic, add a pinch of sugar to balance out the flavors.
- If the shrimp is tough, it may have been over-marinated. Try marinating for a shorter amount of time next time.
Food safety advice:
- Make sure to use fresh, high-quality shrimp and refrigerate the ceviche until ready to serve.
- Discard any leftover ceviche after 2 days.
Food history:
Ceviche is a popular seafood dish in Latin America, typically made with raw fish or shellfish marinated in citrus juice and seasoned with herbs and spices.
Flavor profiles:
This arracacha and shrimp ceviche is tangy, fresh, and slightly sweet, with a hint of spice from the red bell pepper.
Serving suggestions:
Serve the ceviche as an appetizer or light lunch.
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Region: Peruvian