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Flavorful Classic Leche de Tigre Shrimp Ceviche Recipe with Choclo Corn

Leche de Tigre shrimp ceviche - featured image
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A vibrant and refreshing Peruvian shrimp ceviche marinated in a zesty Leche de Tigre with creamy choclo corn, perfect for summer gatherings and light meals.

Ingredients

Scale
  • 1 lb (450 g) fresh shrimp, peeled and deveined
  • 1 cup fresh lime juice (about 8–10 limes)
  • 1 small red onion, thinly sliced
  • 1 fresh aji amarillo chili, seeded and finely chopped (substitute with jalapeño if needed)
  • 1-inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • Salt and black pepper, to taste
  • 1 cup cooked choclo corn kernels (can substitute with large-kernel corn or fresh/frozen sweet corn)
  • 1 tablespoon unsalted butter (optional)
  • Pinch of salt
  • Fresh cilantro leaves (optional garnish)
  • Slices of avocado (optional garnish)
  • Thinly sliced radishes (optional garnish)

Instructions

  1. Bring a pot of salted water to a boil (about 4 cups/1 liter). Add the shrimp and cook for 1-2 minutes until pink and just cooked through. Drain and rinse under cold water to stop cooking. Pat dry with paper towels.
  2. In a large bowl, combine fresh lime juice, grated ginger, minced garlic, finely chopped aji amarillo chili, and a pinch of salt and pepper. Stir to mix well.
  3. Add the cooked shrimp and thinly sliced red onion to the marinade. Toss gently to coat evenly. Refrigerate for 15-20 minutes to let flavors meld and onion soften.
  4. Heat a small skillet over medium heat and melt the butter. Add the cooked choclo corn and a pinch of salt, stirring occasionally for 3-5 minutes until warmed through and fragrant.
  5. Spoon the shrimp ceviche onto plates or shallow bowls. Add a generous scoop of warm choclo corn on the side or nestled in. Garnish with fresh cilantro leaves, avocado slices, and radish if desired.
  6. Serve immediately for best flavor and texture. If storing, keep ceviche and corn separate and consume within 24 hours.

Notes

Do not overcook shrimp; a quick boil of 1-2 minutes is sufficient as shrimp will cook further in lime juice. Use fresh lime juice for best flavor. Warm the choclo corn just before serving for a pleasing contrast. Keep ceviche chilled and consume within 24 hours to avoid tough shrimp. Butter in corn is optional for dairy-free version.

Nutrition

Keywords: Leche de Tigre, shrimp ceviche, choclo corn, Peruvian recipe, seafood appetizer, summer dish, fresh ceviche, aji amarillo, lime marinade

Find it online: https://snappyspoon.com/flavorful-classic-leche-de-tigre-shrimp-ceviche-recipe-with-choclo-corn/