Peruvian Shrimp Cebiche
1 1/2 lb uncooked frozen jumbo shrimp
1 bottle Mexican Pilsner Beer
1 tbsp. ketchup
1/2 tablespoon Mustard
1/2 cup tomato juice
6 limes
2 Large tomatos
1 yellow onion
4 serrano chiles
Handful cillantro
Handful parsley
Salt
Pepper
Pour beer into medium sauce pan, add shrimp. Add enough water to cover shrimp in liquid. Boil shrimp until shells turn pink, around 5 minutes. The shrimp do not need to be fully cooked, as the lime juice in the cebiche will cook them rest of the way. Drain and place in refrigerator until cool.
Refrigerate until 30 minutes before serving, then mix with the sauce.
Coarsely chop onions, tomatoes, chiles, cillantro and parsley and place in a large bowl. Slice limes in half and squeeze juice onto veggies. Squeeze limes only until juice is out, if you squeeze limes too hard, the oils from the peel will start to seep out and change the flavor of you ceviche. Cut the lime pulp that is hanging from the peel and add into bowl. Add tomato juice, mustard and ketchup to bowl and mix well. Taste mixture and add salt and pepper as needed. Set bowl aside and remove shrimp from fridge.
Peel and devain shrimp. Chop shrimp into 1/4" size peices and add into tomato mixture. Blend well and put in fridge for 30 minutes before serving.
Serve with crumbled fried plantain bannanas (chifles) over the top.
