Ingredients to make Guatemalan Shrimp Ceviche:
• ½ kilogram of shrimp
• 5 units of Tomato
• 2 units of Onion
• 1 bunch of coriander
• 3 branches of mint
• 1 unit of Celery
• 5 units of lemon juice
• 0.12 liter of Worcestershire sauce
• 1 pinch of salt
How to make Guatemalan Shrimp Ceviche:
The first thing you must do to make this Guatemalan ceviche is remove the heads of the shrimp, peel them and boil them with water for two minutes. Then, transfer them to a deep bowl and cover them with the lemon juice and Worcestershire sauce. You should let them macerate overnight. The next day, chop all the herbs, onion, celery and tomatoes and add it all to the container where you have the shrimp. Although it is not part of the traditional Guatemalan recipe, you can incorporate avocado if you are a lover of this fruit. Finally, add salt to taste and, if you wish, a little spice such as Tabasco sauce. Let the shrimp ceviche rest in the fridge for at least half an hour and serve it with plantain chips or crackers.
