Ceviche de camaron, a vibrant and refreshing Ecuadorian dish, is a symphony of flavors that dance on your tongue. This classic dish features succulent shrimp “cooked” in a tangy citrus marinade, known as leche de tigre, and is bursting with fresh cilantro, onions, and a touch of spice. But how exactly do you make ceviche de camaron?
Unveiling the Secrets of Authentic Ceviche de Camarón
The beauty of ceviche lies in its simplicity. It’s all about fresh, high-quality ingredients and a little patience while the citrus works its magic.
Choosing the Perfect Shrimp
The star of the show is undoubtedly the shrimp. Opt for fresh, never frozen, shrimp for the best flavor and texture. While any size will work, medium-sized shrimp are ideal, as they cook evenly in the leche de tigre and are perfect for scooping up with plantain chips or tostones.
The Magic of Leche de Tigre
Leche de tigre, literally translated to “tiger’s milk,” is the heart and soul of ceviche. This citrus-based marinade not only “cooks” the shrimp but also infuses it with an explosion of flavor.
The Perfect Blend of Citrus
Traditionally, lime juice is used for its bright, tart flavor. However, many recipes call for a combination of lime and lemon juice for a more rounded citrus profile. Some even add a splash of orange juice for sweetness and depth.
A Touch of Heat
Aji limo, a South American chili pepper, is the preferred choice for adding a touch of heat to ceviche. If aji limo is unavailable, you can substitute it with serrano or habanero peppers, adjusting the amount to your spice preference.
The Supporting Cast
While shrimp and leche de tigre take center stage, the supporting ingredients play a crucial role in creating a well-balanced and flavorful ceviche.
Fresh Herbs and Vegetables
Finely chopped red onions add a sharp bite, while cilantro brings a refreshing herbal aroma. Tomatoes, diced into small pieces, contribute a touch of sweetness and acidity.
Seasoning and Texture
Salt and freshly ground black pepper are essential for seasoning the ceviche. For an extra layer of flavor, some recipes include a pinch of cumin or a dash of fish sauce.
Enjoying Your Ceviche de Camarón
Ceviche is best enjoyed immediately after preparation. Serve it chilled in individual bowls or martini glasses, garnished with a sprig of cilantro and a slice of lime. The crisp, refreshing flavors of ceviche pair perfectly with a cold beer, a glass of Sauvignon Blanc, or a classic Pisco Sour.
