While in Antigua Guatemala and offering food recipes for travelers I must first talk about the prices of wine and the massive choices of wines available in Antigua. The five bottles of wine shown above I purchased at the super market in Antigua. The Super Market is located almost across from the Mercado de Antigua on the 5th Calle. It is easy to find as the Super Market spans a city block. Parking is offered on the south side of the Super Market yes you must pay for the parking. The cost of these five bottles totaled 149Q or about 4 dollars a bottle a fraction of what we are used to paying in the US and Canada for the same wine.
A number of other Liquor and Wine stores exist in Antigua right below the famous arches of La Antigua is another great wine shop. However prices are higher then you will find at the Super Market in Antigua. However if you are having a party and want to impress your guests the point is many choices exist depending on your pocket book. Liquor store hours are not like in the US or in Canada they are open late and most are seven days a week.
Today we are talking about a basic appetizer common the Central America.
Ceviche de Camaron
Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured. Traditional style ceviche was marinated for about 3 hours. Modern-style ceviche, created by Peruvian chef Dario Matsufuji in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
Ceviche(also spelled cebiche or seviche)is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, coriander/cilantro, and pepper may also be added.
I shop for all the making for this great appetizer at the Mercado de Antigua the cost for this recipe to feed 10 people is less then 100Q. Most days at the Mercado de Antigua one can find fresh shrimp each day. The shrimp comes fresh from places like Livingston Guatemala each day.
Start with 10 minutes in advance
This recipe makes 10 servings
3 pounds peeled shrimp headless
1 bunch of cilantro
1 sprig hiervabuena
Salt and pepper
1 dash Worcestershire sauce
1 little tomato sauce
Cook the shrimp in water for 5 minutes and then everything is chopped and stir.
Served with a GALLO (aka Famous) cold club soda and cookies.
I prefer having my Ceviche with either a glass of white wine or a Gallo Beer. Either way you will enjoy this recipe from Antigua Guatemala whether you are sitting in the warm climate of Guatemala or at home in any other country.
- Also Wrote
- Guatemalan cuisine reflects the multicultural nature of Guatemala
- Antigua Guatemala | Beware of the colonial windows
- Antigua Guatemala | Fall In Love
- Guatemala City | Sushi at the Intercontinental Hotel
- Antigua Guatemala Food Recipes