Carabinero Ceviche

35 minutes

155 minutes

Leicht

3 people

Fruity acidity, subtle spiciness and an incomparably creamy texture - that's what makes Carabinero ceviche so special. Unlike other shrimp, carabineros do not "cook" in the acidity of the broth, but remain particularly tender and creamy. A real treat that effortlessly brings exotic sophistication to the plate. This recipe combines the exquisite deep-sea shrimp with a broth made from passion fruit, lime and cherry tomatoes - a real highlight for gourmets!

Ingredients

350 g carabinero giant deep-sea shrimp
2 passion fruits
1 tbsp brown sugar
150 g cherry tomatoes
2 limes (juice and zest)
½ chili pepper (seeded, roughly chopped)
2 kaffir lime leaves
1 small piece of ginger (approx. 1 cm x 0.5 cm, roughly chopped)
½ tsp salt
Red radish cress (for garnish)

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

To make the aromatic broth, cut the passion fruit and spoon the pulp and juice through a sieve into a bowl. Mix the passion fruit juice with the juice of two limes and the zest of one lime.
Stir in a tablespoon of brown sugar and ½ teaspoon of salt until the sugar has dissolved. Add the roughly chopped chili pepper, ginger slices and kaffir lime leaves. Refrigerate the liquid for at least 2 hours to allow the flavors to develop.
Defrost the carabinero shrimp and carefully cut the back to remove the intestines. Then remove the shell and cut the shrimp into pieces about 0.5 to 1 cm in size.
Halve or quarter 150g of cherry tomatoes. Remove the chilli, ginger and lime leaves from the stock and add the prawn pieces and cherry tomatoes.
Mix everything gently and let the ceviche sit for about 15 minutes. Divide the finished ceviche between small, tall plates or decorative bowls.
Finally, garnish the dish with fresh red radish cress to give the dish an additional kick of color and flavor.

Tip: For a milder note, you can remove the coarse chili and ginger pieces from the brew after 10 minutes. This will preserve the aroma without intensifying the spiciness. If you want to give the brew an additional warm, spicy note, try a small pinch of clove powder or cinnamon - they complement the fruitiness perfectly.