Ceviche De Gambas – Shrimp Salad

Half of the king prawns in 1 1/2 liters of boiling salted water form and cook in it for 5 min. Remove the crayfish tails and repeat the process with the remaining

repeat the process with the remaining crab tails, also remove them. Pour away 2/3 of the cooking water.

Turn off the heads of the crayfish tails and keep them. Remove the shells except for the

remove the tail ends. Crush the shrimp heads and shells with a heavy object, add to the cooking water, bubble briefly, then cool.

allow to cool. Then pour through a sieve. Gut the crayfish tails and cut each into 2-3 pieces.

Peel the tomatoes, quarter them, remove the seeds and cut them into small cubes. Clean the spring onions, finely dice the tender and light green parts. Remove seeds from chili and dice very finely. Chop the coriander finely.

Stir 200 ml of the Worcestershire sauce, shrimp cooking water, ketchup, lime juice, orange juice and olive oil. Stir in the cilantro, diced tomatoes, green onions and chilies, and season with salt and pepper.

Pour in the crab tails so that the tail ends are on top.

Prepare popcorn from the dried corn kernels according to package directions, season lightly with salt. Sprinkle the popcorn on the Cebiche de Gambas according to taste.

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