Shrimp Ceviche. Yo, yo yo food buskers and food buskettes. Today I'm back at Camden and on the busk serving up the Peruvian classic that is the Ceviche!
It's basically kind of like a Peruvian sushi...kinda. But will the people of Camden Market think about it?
Subscribe to my channel: http://www.youtube.com/foodbusker
Follow me on
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
For business enquiries: firstname.lastname@example.org
½ an orange
100g raw shrimp, shell on
½ a red onion
1 red chilli
Twist of dill
6-7 mint leaves
Twist of coriander
Using your hand, firmly roll the limes on your chopping board to loosen the segments inside, before juicing them into a large bowl. Squeeze in the juice from the orange.
Peel the shrimp by stretching each one out and pulling away the hard shell, finishing with the tail. Twist off the heads and discard. Slice the shrimp along their backs, being careful not to cut all the way through, to reveal the intestinal tract. Remove with your fingers and discard. Now cut each shrimp all the way through, to create two halves. Sprinkle with salt, and place into the lime juice, where the citric acid will gently cook them.
Dice the red onion, and finely chop the red chilli and herbs. Roughly chop the samphire. Add to the shrimp and lime mixture and stir.
Gently drain off the excess lime juice, and decant the shrimp to your serving dish.
Tip: To make a shellfish oil, reserve the shrimp shells. Heat in a pan and then pour over a flavourless oil. Let them sit in the oil before draining and bottling the liquid.
Tags: Shrimp Ceviche, food busker, street food., jamie oliver, food tube, busking, street markets, food, street, Shrimp, Ceviche (Dish), Prawn Cocktail (Dish), prawn, shrimp