Ceviche 🔥Como hacer un Delicioso Ceviche de Camarones, Como nunca lo habías visto antes! 🔥 | Recetas

Prepare 1 gram of alginato de sodio and measure it using a scale.

Mix the alginato de sodio with water using a staff mixer until you obtain a fine liquid.

Pass the mixture through a strainer to remove any large pieces.

Measure 1 gram of clorhidrato de calcio and mix it with a little water using a staff mixer.

Using a syringe, create caviar from the cilantro mixture to resemble small caviar balls.

Transfer the caviar to a bowl of natural water to prevent further solidification.

In a pot, cook the shrimp tails until they are fully cooked.

Peel the shrimp and remove the veins to ensure a clean presentation.

Hydrate the gelatin and add it to the shrimp broth.

Blend a portion of the ceviche ingredients to enhance the flavor of the gelatin.

Prepare the ceviche base by finely chopping tomato and cilantro, and mixing it with lime juice, orange juice, mustard, and tomato sauce.

Blend the ceviche mixture until smooth, then add salt and pepper to taste.

Add the gelatin to the ceviche mixture and blend until you achieve a light liquid consistency.

Pour the ceviche mixture into a mold at a 45-degree angle to form the gel.

Allow the gel to set in the refrigerator for about 30 minutes.

Once set, decorate the ceviche with shrimp, basil or cilantro, a lemon slice, and the cilantro caviar.

Equipment Needed

Spice Level: