This dish is one of my specialties, it is done in a short time and it is indescribable. Fresh and spicy at the same time, perfect for a meeting with friends by the hand of an ice cold beer.
Learn more about Carlos Lieja
Ingredients6 portions
Preparation
Peel the cucumber, cut it in half lengthwise. Remove the seeds with a spoon and cut it into half moons.
Clean and rinse the shrimp perfectly, with the help of a sharp knife, open them above and below to remove the vein.
Squeeze the lemons into a bowl, remove any seeds that may have fallen off.
Cut in julienne or along the purple onion, you can use only half a piece.
Slicing the green chili, removing the seeds and the veins will depend on how hot you want it to be.
Mix the purple onion in the bowl with lemon juice, leave it marinating for 10 minutes to defoliate it. Then add the cucumber and shrimp.
Pour the squid ink envelope, some seasoning juice, salt and pepper to taste or a teaspoon of powdered consommé.
Plasticize the refractory and refrigerate for at least two hours.
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