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

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

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

Camarones del sur, a recipe by the famous Peruvian chef Gaston Acurio to make shrimp ceviche with cassava and sweet potatoes

April 1, 2012

Cuisine

serves for

4

total time

4 HR 30 MIN

ingredients

salsa encebichada
100 g
serving hot ceviche
1
Andean pearls
10 g
Onion
2 g, red, 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
Onion
100 g, red, 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

Preparation

Salsa encebichada
Place the ají amarillo paste and the prepared ají amarillo base in a bowl.
Add the garlic paste.
Add the sour orange juice and season with seasoning salt, coriander, and ají limo.
At the end add the shrimp/prawn broth.
Serve very hot.

Hot ceviche
You cook inside a cylinder.
At the bottom of the cylinder there’s a grill where you place the charcoal on.
Then there’s another grill on top of this one where you place the ingredients to be cooked.
Turn on the “cylinder” with its grill.
Place the ají amarillo and the ají mochero paste in a bowl.
Add green onion, salt, lemon juice.
Season the shrimp/prawn tails and the claws.
Add to previous bowl.
Place on panca leaves and put it in the grill in the “cylinder”.
Cook for three minutes taking care that the shrimp/prawns are neither overcooked nor raw.
They should absorb the entire smoked aroma.
To achieve this effect when placing the panca de choclo on the shrimp/prawns, add a little oil around the grill so that the fire starts burning higher and covers the “cylinder”.
Set aside.

"Andean Pearls"
Wash the tubers well.
With a small scoop (like the one you use to make watermelon balls with) make little balls from the tubers and set them aside.
Cook them in the vegetable broth with salt.
For the black cassava: make balls from the cassava and separate half.
Cook this half with the purple corn infusion.

Shrimp/prawn broth
Heat or cook the onion and garlic until it turns golden brown.
Add the previously crushed shrimp/prawn heads.
Add the vegetables and the water bit by bit.
Boil until it shrinks, strain, set aside.

When serving
Place the shrimp/prawn tails and claws on the dish separately.
Place the julienned red and green onion on the shrimp / prawns.
Also decorate with the julienned colored ajíes and coriander.
Finish by placing the Andean pearls around the food.
Serve the very hot encebichado juice in a small pitcher.

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