Ocati

LOGINECUADOR

SHRIMP CEVICHE

WITH GULUPA TIGER MILK
INGREDIENTS
  • 10 gulupas.
  • 1 lb of shrimp.
  • 1 purple onion.
  • 1/2 clove of garlic.
  • 1/2 teaspoon of ginger.
  • 1 stick of celery.
  • 1 cup of fish broth.
  • Exit
  • Pepper.
PREPARATION
  • Put the gulupa pulp, onion, garlic, ginger, celery, 3 units of shrimp and the broth in a blender.
  • Process for 5 seconds and strain. Season.
  • Peel, wash and cook the shrimp for 15 seconds in boiling water, cut cooking in ice water.
  • Mix the shrimp with leche de tigre and chopped cilantro.
  • Cut the onion into thin slices.
  • Cut the jalapeños into small cubes.
  • Add according to the level of spiciness desired.

Tip

You can prepare the sauce a week in advance and store it in the fridge.

Chef
Tansy Evans