The Kitchen - Ceviche van langostinnen

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

Cook the shrimp in boiling water with high salt, until they change color and are tender.

Immediately remove from heat, Drain and refresh under cold water to stop cooking.

Season with salt and pepper.

Place shrimp in a bowl.

Mix the lemon juice with chopped parsley, pepper and onion into strips.

Mix well.

Add chili Mirasol to shrimp.

Mix the spices.

Serve in a bowl with lettuce around, slices of sweet potato and corn kernels.

Garnish with slices of hot pepper.

Serve with Cancha.

Ceviche van langostinnen