Juan Arbelaez's shrimp ceviche  

© Le Photographe du Dimanche

We've been eager to talk about this! The third book from the trendiest Colombian chef, Juan Arbelaez, is now available. Juan Arbelaez takes us on a complete culinary journey through the nine regions of his homeland. At Do It, we've tested the shrimp ceviche recipe !

For 4 servings :

• 300g shrimp
• 200g hogao 
• 1 red onion
• 1 bunch of coriander
• 1 bunch of parsley
• 5 limes (zest and juice)
• 5 cl olive oil
• Salt and pepper

For the Hogao :

• 8 tomatoes
• 2 garlic cloves
• 1 yellow onion
• 20g sunflower oil
• 1 tablespoon triguisar
• 20g panela
• 2 bunches of spring onions
• Salt and pepper

For this recipe, it's important to precook the shrimp !

Several options :

- In summer, you can grill them whole on the barbecue, but when deveined, 30 seconds on each side is sufficient.

- Simply blanch the peeled shrimp in a broth for a few seconds.

- The last option is to cook them in a pan, deveined, 2 minutes on each side with a drizzle of olive oil. Let the shrimp cool.

Blend the hogao using a blender. Finely slice the onion, coriander, and parsley. In a bowl, mix the shrimp, blended hogao, parsley, and coriander. Add the lime zest, lime juice, and olive oil. Season with salt and pepper. Serve in a sharing dish and garnish with coriander to taste.

• 8 tomatoes
• 2 garlic cloves
• 1 yellow onion
• 20g sunflower oil
• 1 tablespoon triguisar
• 20g panela
• 2 bunches of spring onions
• Salt and pepper

Chop the garlic, finely chop the onions, and crush the tomatoes. Sauté the garlic and onions in a hot, oiled pan, then add the crushed tomatoes and triguisar. Cook for 30 minutes on low heat.

Add the panela, salt, and pepper. Finish with finely chopped spring onion greens and cook for an additional 2 minutes.

Note : This sauce can be stored for a week in the refrigerator in a tightly sealed container. It can also be frozen.

Also discover an irresistible flan and artichoke pasta too.