three course menus
Shrimp ceviche

Starter

Shrimp Ceviche

40 min 4 servings

Ceviche is Peru's national dish, traditionally made with fresh white fish marinated in lime, but here we use shrimp, which work beautifully. In the photo we have swapped the coriander for flat-leaf parsley, which works just as well if you're not a fan of coriander. Adjust the chilli and garlic to your own and your guests' taste: as written, this is quite a hot dish.

Servings
4

Ingredients

Ceviche

  • Shrimps (unpeeled)1.8 lb
  • Mango1 pcs
  • Avocado2 pcs
  • Scallions2 pcs
  • Lime2 pcs
  • Lemon1 pcs
  • Red chili1 pcs
  • Garlic cloves6 pcs
  • Bunch of cilantro1 pcs

Chipotle mayonnaise

  • Egg yolk1 pcs
  • Oil0.8 cups
  • Mustard1 tsp
  • White wine vinegar1 tsp
  • Salt
  • Chipotle seasoning
  • Bread slices4 pcs

Nutrition per serving

Energy907 kcal
Protein42.1 g
Carbohydrates35.9 g
Fat64.9 g
Fiber8.9 g

Instructions

Ceviche Squeeze the lemon and lime, chop the chilli and garlic and stir them into the citrus juice. Dice the mango and avocado and mix with the peeled shrimp and chopped coriander, saving a few shrimp for garnish. Pour over the citrus marinade and turn everything until it is well coated, taking care not to mash the avocado if it is very ripe. Keep in the fridge until it is time to serve.

Chipotle mayonnaise Make sure the oil and egg yolk are at room temperature. Whisk the egg yolk with the mustard and vinegar, then keep whisking vigorously while you add the oil slowly, drop by drop at first and then a little faster. Season with salt and chipotle until it is as hot as you like. Want a shortcut? Buy ready-made mayonnaise and just stir in the chipotle.

Assembly Toast the bread slices and cut them into an attractive shape. Serve the ceviche in a bowl or glass, topped with the shrimp you saved. Add the toast, a dollop of the mayonnaise and perhaps a sprig of coriander.

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Tips & Inspiration

Ceviche

Ceviche comes from the coast of Peru. The fish or seafood is marinated in citrus juice, and the acid makes the proteins set much as heat does. The flesh turns firm and opaque without ever going near the stove. Unlike heat, though, the acid doesn't kill bacteria, so use only really fresh ingredients and serve ceviche the same day.

Avocado

Avocados only ripen after they have been picked. A hard avocado ripens in a few days at room temperature, and faster in a paper bag with an apple or a banana, since they give off ethylene gas. A ripe avocado gives a little when you press near the stem. The flesh darkens quickly in the air, so squeeze over lemon or lime if it is going to stand for a while.