Vegetable Salad with Shrimp Ceviche
by Editorial Staff
Ceviche (Peruvian, Latin American) is marinated in lime juice or other citrus raw fish or seafood. Protein denaturation occurs under the influence of acid, i.e. the same thing that happens to the product during heat treatment (in the photo, gray shrimps turned pink after being juiced). The difference lies in the preservation of natural taste, healthy composition and juiciness. Combination with vegetables is an unsurpassed aroma, taste delight and a long pleasant aftertaste. Those who like spicy can add chili pepper, which will bring the taste of the dish closer to the original Peruvian recipe.
Ingredients
- 250-300 g raw shrimp (gray)
- 1 lime
- sea salt to taste (if not, then coarsely ground salt)
- 3 tablespoon unrefined olive oil
- 1 large ground tomato
- 2 medium ground cucumbers
- 50 g rucola
- 1/2 young onion, sweet or red
- Yak prigotuvati
Directions
- Peel the shrimp. Place in a bowl.
- Cut the lime in half and squeeze the juice from the halves into the shrimp. Salt.
- Send it to the refrigerator for an hour. Extract.
- Add 1 tablespoon. oils.
- The ceviche is ready. Let stand at room temperature for at least 20 minutes. During this time, cut the vegetables into the desired shape. Mix with ceviche. Add arugula. Drizzle with the remaining oil. Stir gently and serve immediately.
- Tip: Stick to the ingredients in the recipe. Cannot be replaced. Otherwise, the taste will be bland and cottony (i.e. none). The oil should be approximately as shown in the photo. Do not replace lime with lemon, and greenhouse vegetables (grown under the sun), and boiled-frozen shrimp. Try it once and you will fall in love with this dish.
Enjoy your meal!
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