Cebiche de Camarones (Peruvian Marinated Shrimps)

Cebiche de Camarones (Peruvian Marinated Shrimps)


1 to 1 1/2 pounds cooked shrimp, peeled and deveined
Finely chopped (about 1 tablespoon) fresh hot chile
pepper (red or yellow) without seed nor veins, (to taste,
you could add more).
1 medium size onion, finely sliced along its vertical axis and washed
4 ounces lemon juice
1 tablespoon chopped celery
1 tablespoon finely chopped cilantro
1 level teaspoon blended garlic
1 level teaspoon pepper
2 medium size cobs of corn (boiled)
2 medium size sweet potatoes (boiled and cut into thick slices)

Prepare 10 minutes immediately before serving. Put the
shrimps in a deep container that will make it easy to mix the
ingredients. Add the salt, pepper, celery, cilantro, garlic and mix
them all. Immediately add the chile, lemon and a third part of the
onion, mixing again and tasting to set the right amount of hotness
and salt.

After five minutes serve the cebiche in plates topping the rest of
the onion, with a leaf of lettuce, corn and sweet potato. You can add
a little bit of chopped cilantro and a slice of chile to decorate.

B-man :wink: