How to Prepare Delicious Lao Style Spicy Shrimp Ceviche (Laarp)

Lao Style Spicy Shrimp Ceviche (Laarp). Great recipe for Lao Style Spicy Shrimp Ceviche (Laarp). Always loved this dish as well as the many variations my family likes to make. Its refreshing and has a nice kick!

Chop the shrimp into thirds or bite-size pieces, or leave them whole if you prefer, and place in a large bowl. Add the red onion, celery, tomatoes, cucumber, jalapeño, garlic, ginger, cilantro, lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir well. Its refreshing and has a nice kick! You can have Lao Style Spicy Shrimp Ceviche (Laarp) using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lao Style Spicy Shrimp Ceviche (Laarp)

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

You can eat it with sticky rice or as is. :) Andry Cucca. Andry's Spaghetti With Shrimps 'n Saffron In Lemon-tomato Sauce. Its refreshing and has a nice kick! One is Cambodian, the other is Laotian.

Lao Style Spicy Shrimp Ceviche (Laarp) instructions

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!.
5. .

To be eaten with warmed silken or soft tofu, preferably homemade, and a nice warm bowl of rice. This is a shortcut recipe as it uses Lao Gan Ma, and only carries with it elements of what may be served on the streets or restaurants of Chengdu, China. To reiterate, it is *not* traditional, just. There are tons of varying ingredients of what could be put into a shrimp ceviche, but my version, and most common versions you'll see in Mexican restaurants, include obviously shrimp. Additionally, there's lime juice, tomatoes, avocado, jalapeño or serrano chile pepper, cucumber, red onion, cilantro, salt and pepper.