Recipe: Shrimp ceviche with onion and cucumber
Preparation time: 35 minutes. Marinating time: 1 night for onions and cucumbers.
- 1 red onion
- 1 small farm cucumber
- 2 tbsp sea salt
- 3 tablespoons of sugar
- 200 ml water
- 200 ml rice vinegar
- 500 ml capacity preserving jar
- 600g Gamba blanca or Argentinian red prawns
- 1 peeled garlic clove
- 5 g sea salt
- 50g Jalapeños
- 100 g coriander leaves
- 100 ml rice vinegar
- 150 ml grapeseed oil
- 3 finely chopped coriander stems
- 20 leaves of mountain coriander
- 20 green Oxalis leaves (wood sorrel)
- 50 g finely sliced green pointed peppers
- Peel the onion and slice it into thin rings. Place all the other ingredients in a pot and heat to 80°C. Then layer the rings in a preserving jar and pour half of the liquid over them. Ideally, let the jar marinate overnight in the refrigerator.
- Wash the cucumber and cut it into small cubes, removing the seeds, and repeat the same process with the other half of the solution.
- To clean the shrimp, remove the head with a gentle twisting motion. Then crack open the shell and remove it completely. Next, carefully remove the vein with a small knife. Rinse the shrimp under cold running water and let them dry on a kitchen towel.
- For the marinade, finely blend all ingredients except the grapeseed oil in a blender. Then gradually drizzle in the grapeseed oil to create a lightly thickened marinade.
- For the garnish, wash the herbs and pluck off small leaves. Halve the pointed peppers lengthwise and remove the seeds, then cut into thin strips.
- To serve, mix the shrimp with the marinade, sea salt, and finely chopped coriander stems, then divide among the plates. Next, distribute the pickled cucumbers and onions over the shrimp and drizzle with a little coriander oil. Garnish with the pointed pepper and 5 leaves each of mountain coriander and wood sorrel.
1. Peel the onion and cut it into thin rings. Place all the other ingredients in a pot and heat to 80°C. Then layer the rings in a preserving jar and pour half of the liquid over them. Ideally, let the jar marinate overnight in the refrigerator.
2 Wash the cucumber and cut it into small cubes, removing the seeds. Repeat the same process with the other half of the solution.
3. To clean the shrimp, remove the head with a gentle twisting motion. Then crack open the shell and remove it completely. Next, carefully remove the vein with a small knife. Rinse the shrimp under cold running water and let them dry on a kitchen towel.
4. For the marinade, finely purée all ingredients except the grapeseed oil in a blender. Then gradually drizzle in the grapeseed oil to create a lightly thickened marinade.
5. For the garnish, wash the herbs and pluck off small leaves. Halve the pointed peppers lengthwise and remove the seeds, then cut into thin strips.
6. To serve, mix the shrimp with the marinade, sea salt, and finely chopped coriander stems and divide among the plates. Then distribute the pickled cucumbers and onions on top and drizzle with a little coriander oil. Garnish with the pointed pepper and 5 leaves each of mountain coriander and wood sorrel.
