Tempra
A classic from the shores of Guinea Bissau to the Casamance river, tempra is somewhat reminiscent of a Peruvian ceviche, the major difference being that here we grill the shrimp or oysters before marinating them in the lemon mixture.
Ingredients
- 2 pounds prawns, halved lengthwise
- 1/4 cup peanut oil, plus 2 tablespoons
- Salt and freshly ground black pepper
- 1 red onion, finely julienned
- 2 firm ripe tomatoes, chopped
- 1/2 cup fresh lemon juice
- 1 habanero pepper, finely chopped
Directions
Serves 4
1. Preheat a grill pan or outdoor grill over high heat. Rub the prawns with about 2 tablespoons oil, and the salt and pepper. Grill until tender and just cooked through.
2. Place the onions and tomatoes in a salad bowl along with remaining 1/4 cup peanut oil, the lemon juice, salt, pepper, and habanero. Add the grilled shrimp and combine. Allow to sit for at least 30 minutes before serving. Serve at room temperature.
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