Willy's Hot Shrimp Ceviche
Willy's Hot Shrimp Ceviche Recipe from Panama
Introduction
Willy's Hot Shrimp Ceviche is a delicious and spicy dish that is perfect for seafood lovers. This recipe combines fresh shrimp with aji chombo (habanero pepper), onions, celery, and cilantro to create a flavorful and zesty ceviche.
History
Ceviche is a traditional dish from Latin America, particularly popular in countries like Peru, Ecuador, and Mexico. It is typically made with raw fish or seafood that is marinated in citrus juices, which "cooks" the seafood without heat. This version of ceviche adds a spicy kick with the aji chombo pepper.
Ingredients
- 500 g peeled fresh shrimp (2 lb)
- 1 thinly sliced onion
- 2 stalks celery finely diced
- 3 limes
- 1 aji chombo finely diced (1 habanero pepper)
- 1 tsp cilantro
- 0.25 tsp salt
- 1 tbsp oil
- 1 tbsp garlic powder
- 0.5 tsp ground black pepper
How to prepare
- In a pan, sauté the garlic and black pepper. Then, add the shrimp and salt, and stir.
- Once the shrimp changes color, add the aji and other ingredients.
- Cover the pan, lower the heat, and let it simmer for about 10 minutes.
- Taste the dish to adjust the flavor. Note that the longer it cooks, the spicier it will be.
- Note: You can also add some fresh garlic and diced tomatoes to give the dish some color.
Variations
- Add diced tomatoes or avocado for extra flavor and texture.
- Substitute the shrimp with cooked fish or scallops for a different twist on the dish.
Cooking Tips & Tricks
Make sure to use fresh shrimp for the best flavor and texture.
- Adjust the amount of aji chombo pepper to suit your spice preference.
- Let the ceviche marinate for at least 30 minutes before serving to allow the flavors to meld together.
Serving Suggestions
Serve Willy's Hot Shrimp Ceviche with tortilla chips or over a bed of lettuce for a light and refreshing meal.
Cooking Techniques
Sauté the garlic and black pepper before adding the shrimp to enhance the flavors.
- Let the ceviche marinate in the refrigerator for a few hours for a more intense flavor.
Ingredient Substitutions
Use jalapeño peppers instead of aji chombo for a milder version of the dish.
- Substitute lemon juice for lime juice if desired.
Make Ahead Tips
You can prepare the ceviche up to a day in advance and store it in the refrigerator until ready to serve.
Presentation Ideas
Serve the ceviche in individual bowls or martini glasses for an elegant presentation. - Garnish with extra cilantro leaves or a slice of lime for a pop of color.
Pairing Recommendations
Pair Willy's Hot Shrimp Ceviche with a cold beer or a crisp white wine like Sauvignon Blanc.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Do not reheat the ceviche as the citrus juices will continue to "cook" the seafood.
Nutrition Information
Calories per serving
180 per serving
Carbohydrates
5g per serving
Fats
6g per serving
Proteins
25g per serving
Vitamins and minerals
This dish is rich in vitamin C from the citrus juices and cilantro.
Alergens
Shellfish
Summary
This dish is a good source of protein and healthy fats, with a moderate amount of carbohydrates.
Summary
Willy's Hot Shrimp Ceviche is a spicy and flavorful dish that is perfect for a light and refreshing meal. With fresh shrimp, aji chombo pepper, and citrus juices, this ceviche is sure to be a hit with seafood lovers. Enjoy it as an appetizer or a main course for a taste of Latin America in your own home.
How did I get this recipe?
The first time I saw this recipe, I was captivated. It was a warm summer day and I had decided to take a stroll through the local farmers market. As I wandered past the stalls filled with fresh produce and fragrant herbs, I stumbled upon a small stand run by a man named Willy.
Willy was a jovial man with a twinkle in his eye and a passion for cooking. He had a wide array of spices and seasonings laid out on his table, along with a handwritten sign that read "Willy's Hot Shrimp Ceviche." Intrigued, I struck up a conversation with him and he eagerly began to tell me about his famous dish.
He explained that ceviche was a traditional Latin American dish made of raw fish marinated in citrus juices and spices. He had put his own spin on it by adding a fiery blend of chili peppers and garlic, giving it a spicy kick that set it apart from the rest.
As he spoke, I could practically taste the tangy citrus and fiery heat on my tongue. I knew I had to learn how to make it for myself. Willy must have seen the determination in my eyes, because he grinned and offered to teach me his recipe right then and there.
We spent the rest of the afternoon huddled over his makeshift kitchen in the back of his stand, chopping and mixing and tasting until we had created the perfect balance of flavors. The shrimp was tender and juicy, the citrus bright and refreshing, and the spice level just right to make your taste buds tingle.
I left Willy's stand that day with a handwritten copy of his recipe and a newfound love for the art of cooking. From then on, Willy's Hot Shrimp Ceviche became a staple in my kitchen, a dish that never failed to impress my family and friends.
Over the years, I have made a few tweaks to Willy's original recipe, adding a pinch of this and a dash of that to make it truly my own. But the heart and soul of the dish remains the same, a homage to the day I met Willy and discovered the magic of his Hot Shrimp Ceviche.
Now, whenever I make this dish, I can't help but think of Willy and the joy he brought into my life that day at the farmers market. His recipe has become a part of my culinary repertoire, a reminder of the power of food to bring people together and create lasting memories.
As I sit here now, preparing a fresh batch of Willy's Hot Shrimp Ceviche for my family to enjoy, I can't help but feel grateful for the chance encounter that led me to this delicious dish. And as I take my first bite, savoring the tangy citrus and fiery spice, I know that Willy's spirit lives on in every mouthful.
Categories
| Lime Recipes | Panamanian Appetizers | Panamanian Recipes | Shrimp Recipes |