peruvian shrimp ceviche sivinche
Peruvian Shrimp Ceviche Sivinche
Forget steak tartare: This dish has far more funk and punk, is deeper and more daring, and—to top it off—harbors thousands of years of history. In many parts of the world, 'shrimp' and 'prawn' are interchangeable, although, technically, shrimp have two claws and prawns have three. River prawns are a specialty in the region of Arequipa, thanks to their exquisitely intense flavor, but you can use any super-fresh, quality shrimp, if that’s what you have available.
Ingredients:
- 8 very large raw prawns—peeled, heads removed, deveined, and very finely chopped
- salt and freshly ground pepper
- 1 red onion, finely chopped
- 2 tomatoes, deseeded and finely chopped
- 4 sprigs flat-leaf parsley, leaves picked and finely chopped
- 2 sprigs fresh tarragon, leaves picked and finely chopped
- 2 sprigs fresh mint, leaves picked and finely chopped
- 1 medium-heat red chile, deseeded and finely chopped
- 1 ripe avocado—halved, pitted, peeled, and sliced, for serving (optional)
- toast or boiled new potatoes, for serving (optional)
- 4 confit garlic cloves (see note)
- 8 peppercorns
- 3 1/2 tablespoons chicha or dry cider
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
Directions:
- Put the finely chopped king prawns in a bowl and season with salt. Add the red onion, tomatoes, herbs, and chile and stir to combine. Set aside.
- Next, make the dressing. Put the confit garlic in a mortar with the peppercorns and a pinch of salt, then pound with the pestle until the pepper is crushed and the garlic is well mashed. Tip this mixture into a small bowl and add the remaining dressing ingredients. Stir together thoroughly, pour the dressing over the prawns, and stir thoroughly again.
- Allow to sit for 10 minutes, then serve on toast or with boiled new potatoes and a cheeky addition of ripe avocado slices seasoned with salt and pepper (avocado and prawn make a great partnership), if you wish.
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