Prawn Ceviche and Coconut Milk

Peruvian recipes

Seafood

Meal

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

Rations:
  • 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
  • 1 tablespoon of coriander
  • 2 tablespoon of Adobo con pimienta GOYA
  • 1 cup of guava and Lemon Reduction
  • 0.25 red onion

Preparation

  1. 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.
  2. We remove and add a teaspoon of coriander. Stir once more and add two teaspoons of GOYA Adobo with Pepper
  3. We put it in the fridge and let it rest for five minutes.
  4. Finally we add guava and lemon reduction to taste with some coriander leaves to decorate and some finely cut slices of red onion.

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