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Published on September 25th, 2014 | by Burrito Recipes0
If you’re a fan of recetas de camarones, you’re no doubt familiar with ceviche. As written on WhatsCookingAmerica.net, ceviche was likely first created centuries ago in South America. Peruvians, or more aptly the Inca civilization that predated Peruvians, are known to have taken raw pieces of shrimp, lobster, and other treasures of the ocean and cured them in salt and chicha, the latter being something like a beer made from corn.
Today, the national fish of Peru has truly become an internationally loved food. The Mexican version is likely the most well know in the United States, with typical ceviche recipes using large shrimp, citrus juice, a touch of chili, and salt to make a dish that Serious Eats calls as healthy as it is flavorful.
Even as this paragon of recetas de camarones has become so popular, its biggest fans remain too frightened to even attempt to make their own ceviche at home. With this simple four-step recipe, adapted from Food Network, you can be certain to make a shrimp ceviche that is every bit as tasty as prepared versions.
Let’s Put It Together
As you can see, this is an extremely simple way to make one of the most delicious shrimp dishes you’ve ever had. If you’re not a fan of spicy food, feel free to omit the jalapeno, using your favorite color bell pepper in equal amounts in its place. Pineapple and cucumber also work quite well with this dish. Whatever you do, just remember to make this your own.
Does this simple recipe for one of the most classic Hispanic foods make it into your cookbook for recetas de camarones? Tell us why or why not in the comments below. Read more here.
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