Step-by-Step Guide to Make Award-winning Lao Style Spicy Shrimp Ceviche (Laarp)

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The ingredients needed to make Lao Style Spicy Shrimp Ceviche (Laarp):

1. Take 1 lb uncooked devained shrimp
2. Make ready 1 cup fresh lime juice
3. Get 1/2 cup chopped cilantro
4. Get 1/2 cup chopped scallion
5. Prepare 2 tbsp fermented anchovy sauce
6. Prepare 2 tsp fish sauce
7. Make ready 1/3 cup toasted white rice
8. Prepare 4 piece dried thai chili
9. Make ready mint (garnish)

Because this method might not completely kill any lingering bacteria, it's crucial to use the freshest seafood when making ceviche. Looking for a quick and easy shrimp recipe that will leave your dinner guests raving? Try this Spicy Shrimp Ceviche with Cilantro recipe. Shrimp Ceviche from Nayarit from Nopalito by Gonzalo Guzman and Stacy Adimando.

Steps to make Lao Style Spicy Shrimp Ceviche (Laarp):

1. Finely chop and rinse raw shrimp into a medium bowl and add lime juice on top. Stir and cover with plastic wrap. Refrigerate for 30 mins stirring every 15 mins.
2. In a small pan, lightly roast uncooked white rice until brown. Add into blender with dried thai chilis and coarsely blend.
3. After shrimp has set for 30 mins, squeeze all the juices from shrimp into a small heated sauce pan. Stir in fermented anchovy sauce until reduced. Keep stirring for about 7-10 mins or until thickened.
4. Add reduction to bowl of shrimp and stir in rest of ingredients. Garnish with mint leaves and enjoy!

Try this Spicy Shrimp Ceviche with Cilantro recipe. Shrimp Ceviche from Nayarit from Nopalito by Gonzalo Guzman and Stacy Adimando. Summer is here and the heat index in Rome Almost every ingredient here is traditional, including the grated carrots, which mix with the oniony, citrusy ceviche juice to lend a. I used all shrimp and cut them up so they fit nice on the chips. I did a rush job and used cooked shrimp and put everything together at one time.

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