Dried Shrimp and orange ceviche
1 h
4 raciones
Difficulty:
Media
Ingredients
4 cups dry shrimps
1 cup orange juice (to soften the shrimps)
1 cup white onion
1 cup grated carrot
½ cup lemon juice
1 diced serrano chilli (or to taste)
1 cup diced coriander.
In Nayarit, shrimps are dried and conserved, enabling the tastes of the coast to be enjoyed all year round.
They need to be cooked in salted water, then dried in an oven at 100 degrees centigrade until dehydrated.
Place all the ingredients in a container; leave to stand; adjust the salt.
Serve in a glass or over toast.
Do not add salt until the end, as the shrimps are dried in brine.
