Creado con IA
Sicilian Shrimp Ceviche
35 min 154 kcal por ración Media
Ingredientes
4 Raciones
- raw shrimp, peeled and deveined400 g
- fresh lemon juice60 ml
- minced garlic1 tablespoon
- fresh oregano, chopped1 tablespoon
- fresh basil, chopped1 tablespoon
- dried marjoram1 teaspoon
- Italian seasoning1 teaspoon
- salted butter1 tablespoon
- cherry tomatoes, diced100 g
- red onion, finely diced50 g
- capers1 tablespoon
- extra virgin olive oil1 tablespoon
- saltto taste
- black pepperto taste
Preparación
- 1
Rinse the raw shrimp under cold water and pat dry with paper towels. Cut the shrimp into bite-sized pieces.
- 2
In a large glass or ceramic bowl, combine the shrimp with the fresh lemon juice. Stir well to ensure all shrimp pieces are coated. Cover and refrigerate for 30-40 minutes, stirring once halfway through, until the shrimp turn opaque and are 'cooked' by the citrus.
- 3
While the shrimp is marinating, heat the salted butter in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and let cool.
- 4
Once the shrimp are ready, drain off most of the lemon juice, leaving about 2 tablespoons in the bowl.
- 5
Add the sautéed garlic (with butter), cherry tomatoes, red onion, capers, fresh oregano, fresh basil, dried marjoram, and Italian seasoning to the shrimp. Drizzle with extra virgin olive oil.
- 6
Gently toss all ingredients together until well combined. Season with salt and black pepper to taste.
- 7
Cover and refrigerate for another 10-15 minutes to allow flavors to meld.
- 8
