Prawn Ceviche and Coconut Milk

Name: Prawn Ceviche and Coconut Milk
Cook time: 45 min
Cuisine: Peruvian recipes
Ingredients: 1 tablespoon of minced garlic; 1 tablespoon of fresh ginger; 1 tablespoon of Red Hot Pepper Taste; 1 tablespoon of seasoning; 3 tablespoon of lemon juice; 2 jalapeño peppers; 0.5 red pepper; 16 pieces peeled prawns; 1 can of Coconut milk can; 1 tablespoon of coriander; 2 tablespoon of Adobo with GOYA pepper; 1 cup of guava and Lemon Reduction; 0.25 red onion

Peruvian recipes

Seafood

Launch

Medium

45'

Chef

Fernando Desa

In this recipe the protagonist with the main role is GOYA Coconut Milk, healthy, healthy and very delicious. A dish from our Executive Chef Fernando Desa.

Ingredients Preparation Share

Ingredients

1 tablespoon of minced garlic
1 tablespoon of fresh ginger
1 tablespoon of Red Hot Pepper Taste
1 tablespoon of seasoning
3 tablespoon of lemon juice
2 jalapeño peppers
0.5 red pepper
16 pieces peeled prawns
1 can of Coconut milk can
1 tablespoon of coriander
2 tablespoon of Adobo with GOYA pepper
1 cup of guava and Lemon Reduction
0.25 red onion

Preparation

In a plate, include a teaspoon of minced garlic, a teaspoon of fresh ginger, a teaspoon of Rocoto GOYA paste, a teaspoon of seasoning, 3 teaspoons of lemon juice, two jalapeño peppers. We add the peeled shrimp and the GOYA Coconut Milk.
We remove and add a teaspoon of coriander. Stir once more and add two teaspoons of GOYA Adobo with Pepper
We put it in the fridge and let it rest for five minutes.
Finally we add guava and lemon reduction to taste with some coriander leaves to decorate and some finely cut slices of red onion.