Ingredients with Measurements:
- 1 pound of raw shrimp, peeled and deveined
- 1 cup of freshly squeezed lime juice
- 1/2 cup of freshly squeezed charichuelo juice (can substitute with passionfruit juice)
- 1 red onion, thinly sliced
- 1 habanero pepper, seeded and finely chopped
- 1/2 cup of chopped cilantro
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 avocado, diced
- 1 sweet potato, boiled and diced
- 1 plantain, fried and sliced
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Refrigerator
Step-by-step instructions:
1. Cut the shrimp into bite-sized pieces and place them in a large mixing bowl.
2. Add the lime juice, charichuelo juice, red onion, habanero pepper, cilantro, salt, and black pepper to the bowl.
3. Mix all the ingredients together until the shrimp is fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the shrimp is fully cooked and opaque.
5. Once the shrimp is cooked, add the diced avocado, boiled sweet potato, and fried plantain to the bowl.
6. Mix all the ingredients together until they are evenly distributed.
7. Serve the ceviche chilled.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 10g
Protein: 20g
Carbohydrates: 35g
Fiber: 8g
Sugar: 10g
Sodium: 400mg
Substitutions for ingredients:
- Charichuelo juice can be substituted with passionfruit juice.
- Habanero pepper can be substituted with jalapeño pepper.
Variations:
- Add diced mango or pineapple for a sweeter flavor.
- Use scallops or fish instead of shrimp.
Tips and tricks:
- Make sure to use fresh shrimp for the best flavor.
- If you prefer a milder flavor, remove the seeds from the habanero pepper.
- Serve the ceviche with tortilla chips or tostadas.
Storage instructions:
Store the ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Do not reheat ceviche. Serve chilled.
Presentation ideas:
Serve the ceviche in a large bowl or individual bowls. Garnish with extra cilantro and sliced avocado.
Garnishes:
- Extra cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Serve with a cold beer or a crisp white wine.
Suggested side dishes:
- Tortilla chips
- Tostadas
- Rice and beans
Troubleshooting advice:
- If the shrimp is not fully cooked after 30 minutes, refrigerate for an additional 10-15 minutes.
Food safety advice:
- Make sure to use fresh shrimp and refrigerate the ceviche at 40°F or below.
- Do not leave the ceviche at room temperature for more than 2 hours.
Food history:
Charichuelo is a tropical fruit native to South America. It is commonly used in ceviche and other dishes in Peru.
Flavor profiles:
This ceviche has a tangy and slightly sweet flavor from the lime and charichuelo juices. The red onion and habanero pepper add a spicy kick, while the avocado and sweet potato provide a creamy and earthy balance.
Serving suggestions:
Serve the ceviche as an appetizer or a light meal.
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Region: Peruvian