Argentine langoustine ceviche with shrimp chips

1 serving

20 minutes

Ceviche made from Argentine langoustines with shrimp chips is a refined dish of Argentine cuisine that embodies the freshness of seafood and the harmony of citrus notes. Historically, ceviche originated in South America where fishermen prepared it using freshly caught fish marinated in lemon juice. This version features tender Argentine langoustines enriched with grapefruit aroma and the spiciness of citrus-soy sauce. Crispy shrimp chips add a textural contrast, while herbs and red onion provide freshness and lightness. The dish is perfect for a light dinner or festive table, surprising with its flavor combination and elegant presentation. Ceviche is an art of balance between acidity, sweetness, and saltiness that creates culinary delight.

Energy value per serving

• Calories: 402.2
• Proteins: 22g
• Fats: 6.7g
• Carbohydrates: 67.3g

Ingredients

• Shrimps: 80 g
• Grapefruits: 950 g
• Green: 1 g
• Red onion: 5 g
• Citrus-soy sauce: 50 g
• Hot BBQ sauce: 1 ml
• Chips: 5 g

Cooking steps

1. Scald the shrimp with boiling water.

   Required ingredients:

   • Shrimps: 80 g

2. Peel the grapefruit and divide it into segments.

   Required ingredients:

   • Grapefruits: 950 g

3. Chop the onion and greens.

   Required ingredients:

   • Green: 1 g
   • Red onion: 5 g

4. Place all ingredients in a serving dish and dress with citrus sauce.

   Required ingredients:

   • Citrus-soy sauce: 50 g
   • Hot BBQ sauce: 1 ml
   • Chips: 5 g