Ceviche con Camarones

Ceviche con Camarones

Of all the Peruvian dishes that I have tired and made, Ceviche has to be the most unique dish. Ceviche is a unique dish for one reason; it is not cooked using heat. That is right! You read correctly. Some  of you who are not familiar with this dish will be perplexed with this fact however, cooking doesn't necessarily need heat. To cook an ingredient such as a protein based ingredient such as fish or seafood, you need to eliminate the access moisture and control the acidity. The origin of ceviche is disputed but many agree that the dish was brought to Peru 2,000 years ago my Moorish women. Eventually with the Spanish colonization of Peru the dish was transformed in the addition of citrus juices. Which ever way it got to our tables, I am glad it did because it is one of my favourite dishes from the Peruvian cuisine. 

2 lbs peeled and deveined shrimp

2 lemons

2 limes

1/4 cup white wine vinegar

1 tbsp minced garlic

1 Scottish bonnet pepper, diced 

1 red onion

salt

cilantro, chopped

1. Wash and drain the shrimp before adding to the Pyrex or baking dish of your choice.

2. Slice the red onion very thin and place in a small bowl with cold water. This will help the onion to dissolve of its strong flavour.

3. Squeeze the lemon and lime. Add the juice to the shrimp along with the white wine vinegar, salt, Scottish bonnet and garlic. Mix together.

4. Last add the red onions and chopped cilantro. Mix one more time making sure that the shrimp is submerged into the citrus juices.

5. Cover and refrigerate for 8 hours. The shrimp should be pink in colour and taut to the touch.