Ceviche de camarones con palmito (para una porci\u00f3n)<\/strong> Preparaci\u00f3n<\/strong><\/p>\n\n\n\n En el bowl de los camarones agregamos todos los ingredientes y ponemos el jugo de tomate, mezclamos todos los ingredientes, rectificamos sabor agregando sal y pimienta al gusto, y lo servimos en un plato hondo con rodajas de aguacate, por supuesto tambi\u00e9n con patacones. Podemos disfrutarla con una rica limonada o por qu\u00e9 no, con una fr\u00eda y refrescante cerveza. <\/p>\n\n\n\n Ready!<\/p>\n\n\n\n \u00a1Buen provecho!<\/p>\n\n\n\n <\/p>\n\n\n Culinary Audacity: Srimp and heart of palm ceviche<\/strong><\/p>\n\n\n\n There are stages in which one wanders, experiments and questions life. One cannot understand what one is into, or even more complex, what one will be into in the future. You do not choose the path to the destination, the destination will show the path.<\/p>\n\n\n\n I encountered the gastronomic world at the beginning of this century, when while at university, on a path that intended to carve my destiny, destiny presented me with another path to follow: the wonderful world of flavors that stimulate your palate, of smells that persuade you and textures that the mouth transforms into satisfaction for your soul.<\/p>\n\n\n\n Between courses, cooking, burning, cutting, crossing the gulf, crossing the pond, getting away from family and friends, I took this path to destiny, on which I am heading towards knowing and learning more about this culinary world, always amazed at what cultures have taken from Mother Nature to satisfy and delight palates.<\/p>\n\n\n\n My name is Norman Roqhuett Mata, chef using food to create happiness. <\/p>\n\n\n\n At this time of year, when the heat suffocates, what is more refreshing than a good shrimp ceviche! And to make it more special, we will do it with hearts of palm!<\/p>\n\n\n\n It is believed that ceviche has its origins in the ancient Inca civilizations of Peru and Ecuador, it gained strength worldwide and each country and region prepares it in its own best style and with different variations.<\/p>\n\n\n\n Shrimp, apart from being delicious, provides many benefits to the body, starting with the large amount of B vitamins that help with the production of red blood cells and keeps the nervous system functioning properly. It contains a large amount of unsaturated fatty acids, which helps reduce high cholesterol levels, helping people who suffer from diabetes, hypertension and cardiovascular diseases.<\/p>\n\n\n\n At the same time, heart of palm helps us with good digestion, strengthen the body’s defenses, help treat fluid retention, help with prostate problems, and despite being low in calories, it gives us a feeling of satiety, so hands on work and let’s delight ourselves with this classic that comes from the sea with those exquisite ingredients!<\/p>\n\n\n\n Shrimp ceviche with hearts of palm (for one serving)<\/strong><\/p>\n\n\n\n -Shrimp: 200 gr Preparation:<\/p>\n\n\n\n In the shrimp bowl we add all the ingredients and add the tomato juice, mix all the ingredients, adjust the flavor by adding salt and pepper to taste, and serve it in a deep plate with slices of avocado, of course also with patacones. We can enjoy it with a delicious lemonade or why not, with a cold and refreshing beer.<\/p>\n\n\n\n Ready!<\/p>\n\n\n\n Buen provecho!<\/p>\n<\/div>\n<\/div>\n\n\n\n Have questions? Ask the chef! roqhuett@gmail.com<\/p>\n\n\n\n \u200b<\/p>","protected":false},"excerpt":{"rendered":" Reading time 3′ \/ Tiempo de lectura 3′—English below— Hay etapas en las que se anda deambulando, experimentando y cuestionando la vida, no se consigue entender en que se est\u00e1, o m\u00e1s complejo a\u00fan, en que se estar\u00e1. No se escoge el camino al destino, el destino mostrar\u00e1 el camino.Me encontr\u00e9 con el mundo gastron\u00f3mico … Continue reading Osad\u00eda Culinaria: Ceviche de Camar\u00f3n y Palmito<\/span><\/a><\/p>","protected":false},"author":235223963,"featured_media":894,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[767293643],"tags":[225871,9710,705,2013893,859744,2832,768136414],"class_list":["post-876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osadia-culinaria","tag-chef","tag-costa-rica","tag-local","tag-local-ingredients","tag-malpais","tag-recipes","tag-santa-teresa"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/santateresahoy.com\/wp-content\/uploads\/2024\/03\/captura-de-pantalla-2024-03-19-a-las-20.13.26.png?fit=668%2C295&ssl=1","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/peOIQI-e8","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts\/876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/users\/235223963"}],"replies":[{"embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/comments?post=876"}],"version-history":[{"count":15,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts\/876\/revisions"}],"predecessor-version":[{"id":895,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts\/876\/revisions\/895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/media\/894"}],"wp:attachment":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/media?parent=876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/categories?post=876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/tags?post=876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
-Camarones: 200 gr
-Palmito: 100 gr
-Jugo de tomate: 80 ml (puede ser el comercial que se consigue en todos los supermercados)\u00a0
-Limones mesino: 1 unidad
-Lim\u00f3n mandarina: 1 unidad
-Ajo: un diente
-Jengibre\u00a0
-Culantro: un pu\u00f1o
-Cebolla morada mediana: un cuarto\u00a0
-Chile dulce mediano: la mitad\u00a0
-Sal y pimienta al gusto
-Aguacate<\/p>\n<\/div>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/santateresahoy.com\/wp-content\/uploads\/2024\/03\/photo-2024-03-17-16-29-27-2-edited.jpg?resize=863%2C1151&ssl=1\")
<\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n\n
![\"\"](\"https:\/\/i0.wp.com\/santateresahoy.com\/wp-content\/uploads\/2023\/11\/captura-de-pantalla-2023-11-21-a-las-18.49.26.png?resize=863%2C169&ssl=1\")
<\/figure>\n<\/div>\n\n\n
-Heart of palm: 100 gr
-Tomato juice: 80 ml (can be the commercial one available in all supermarkets)
-Lime: 1 unit
-Tangerine lemon: 1 unit
-Garlic: one clove
-Ginger
-Culantro: a fist
-Red onion: a quarter
-Red pepper: half
-Salt and pepper to taste
-Avocado<\/p>\n\n\n\n\n