2 pounds of shrimp
2 medium onions, cut into thin strips
Juice 10 lemons (pressed at the time)
2 yellow peppers, seeded and deveined, cut into thin strips
Chopped parsley
Mirasol pepper 2 tablespoons ground (Optional)
1 hot pepper, cut into thin slices for decoration
Sweet potato cooked and sliced
Maïskorrels, cooked
Lettuce leaves for presentation
Court (Optional)
Salt
Pepper
1
Cook the shrimp in boiling water with high salt, until they change color and are tender.
2
Immediately remove from heat, Drain and refresh under cold water to stop cooking.
3
Season with salt and pepper.
4
Place shrimp in a bowl.
5
Mix the lemon juice with chopped parsley, pepper and onion into strips.
6
Mix well.
7
Add chili Mirasol to shrimp.
8
Mix the spices.
9
Serve in a bowl with lettuce around, slices of sweet potato and corn kernels.
10
Garnish with slices of hot pepper.
11
Serve with Cancha.
Ingredients
2 pounds of shrimp
2 medium onions, cut into thin strips
Juice 10 lemons (pressed at the time)
2 yellow peppers, seeded and deveined, cut into thin strips
Chopped parsley
Mirasol pepper 2 tablespoons ground (Optional)
1 hot pepper, cut into thin slices for decoration
Sweet potato cooked and sliced
Maïskorrels, cooked
Lettuce leaves for presentation
Court (Optional)
Salt
Pepper