Ceviche de Camarones y Mango al Coco
- Prep 15 min
- Total 20 min
- Ingredientes 9
- Porciones 2
El más famoso ceviche de camarones que se prepara en Perú se sirve caliente y se llama “a la piedra”, pero esta nueva y fresca versión también es muy popular en zonas costeras, especialmente en el norte del país. El mango le aporta una nota de dulzor y más sabor, mientras que la cremosidad y delicado aroma de la leche de coco suaviza la textura.
Con esta receta pueden tener dos versiones de ceviche: solo de camarones, sin mango. También pueden preparar un ceviche vegetariano para el que usan todos los ingredientes menos los camarones… ni qué decir que este ceviche de mango es super refrescante y delicioso. Les recomiendo que prueben las tres versiones –comenzando por esta receta- ¡porque les van a encantar!
Morena Cuadra
Actualizada Sep 10, 2015
Ingredientes
- 1 lb de camarones pelados
- 1 mango maduro, pelado y cortado en cubos
- 1/2 cebolla morada, cortada en juliana fina
- Jugo de 6 limas
- Sal y pimienta blanca
- 1 cucharada de ají amarillo en pasta
- 1 diente de ajo picado
- 2 cucharadas de leche de coco
- 2 cucharadas de perejil picado
Instrucciones
-
1Cuece los camarones en agua caliente con sal y pimienta durante 2 minutos. Escurre y reserva. Tienen que enfriarse antes de usarlos en el ceviche.
-
2Mientras tanto, lava bien la cebolla y deja remojando en agua fría por 5 minutos. Esto le quitará el sabor fuerte.
-
3En un tazón combina el jugo de lima con la cebolla, sal, pimienta, ají amarillo, ajo y leche de coco. Agrega 2 cubos de hielo y revuelve bien.
-
4Incorpora los camarones y el mango. Mezcla y ajusta la sazón al gusto. Sirve de inmediato en platos o copas.
Consejos de expertos
-
consejo 1
Los camarones se cocinan por solo dos minutos para que no queden recocidos. La idea es que estén tiernos y jugosos. -
consejo 2
El mango debe estar maduro pero firme para que mantenga su forma. También puedes usar mangos un poco verdes para aprovechar su intenso sabor ácido.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
El más famoso ceviche de camarones que se prepara en Perú se sirve caliente y se llama “a la piedra”, pero esta nueva y fresca versión también es muy popular en zonas costeras, especialmente en el norte del país. El mango le aporta una nota de dulzor y más sabor, mientras que la cremosidad y delicado aroma de la leche de coco suaviza la textura. Con esta receta pueden tener dos versiones de ceviche: solo de camarones, sin mango. También pueden preparar un ceviche vegetariano para el que usan todos los ingredientes menos los camarones… ni qué decir que este ceviche de mango es super refrescante y delicioso. Les recomiendo que prueben las tres versiones –comenzando por esta receta- ¡porque les van a encantar!
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