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Camarones Del Sur: Shrimps Hot Ceviche In A Juice A La Piedra


Camarones Del Sur: Shrimps Hot Ceviche In A Juice A La Piedra Recipe

Ingredients:
  • Salsa encebichada 100 g
  • Serving hot ceviche 1
  • Andean pearls 10 g
  • Red onion 2 g, julienned
  • Coriander 1 g
  • Colored ají limo 1 g, julienned
  • Green onion 1 g, very finely julienned
  • Prepared yellow base 60 g (mix of aji amarillo, onion, and garlic paste)
  • Aji amarillo paste 120 g
  • Garlic paste 40 g
  • Shrimp broth 1 l (or prawn broth)
  • Orange juice 60 ml, sour
  • Aji limo 20 g, cleaned
  • Coriander 30 g
  • Iodized salt 20 g
  • Shrimp 6 (or prawn) tails
  • Green onion 3 g, white part, finely chopped
  • Ají mochero paste 2 g
  • Coriander 1 g, chopped
  • Ají amarillo paste 1 g
  • Iodized salt 1 g
  • Lemon juice 40 ml
  • Panca de choclo 5 g
  • Potato 1 kg, sweet variety
  • Arracacha 1 kg
  • Pink potato 1 kg
  • Zapallo de carga 1 kg
  • Cassava 1 kg
  • Purple corn infusion 250 ml
  • Vegetable broth 200 ml
  • Salt 4 g
  • Red onion 100 g, chopped
  • Garlic 20 g, peeled
  • Leek 140 g, chopped
  • Tomato 100 g, chopped
  • Water 1,2 l
  • Shrimp 500 g (or prawn) heads
  • Vegetable oil 5 ml
Directions:
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