Spicy Shrimp-Tomato Ceviche

Total Time:
2 hr
Prep:
25 min
Inactive:
1 hr 30 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/4 pounds large shrimp
  • 1/2 small red onion, thinly sliced
  • Juice of 3 limes
  • 1 to 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste)
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 clove garlic, grated
  • Kosher salt
  • 1 medium heirloom tomato, chopped
  • 1/2 cup torn fresh cilantro
Directions
  • Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the shrimp, cover and steam until just pink, 3 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a plate and refrigerate until cold, about 1 hour.

  • Meanwhile, soak the red onion in ice water for 10 minutes; drain. Whisk the lime juice, pepper paste, ginger, garlic and 1 teaspoon salt in a large bowl until smooth. Peel, devein and roughly chop the shrimp; add to the bowl. Add the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours.

  • Photograph by Ryan Dausch


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