- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
Ingredients
Salsa:
4 Roma tomatoes, seeded and diced
2 stalks celery, chopped into small cubes
1 cucumber, peeled, seeded and chopped into small cubes
1 red onion, diced
1/2 cup roughly chopped fresh cilantro
1/2 cup lime juice (3 to 4 limes)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
One 15-ounce can white corn, drained
2 tablespoons aji amarillo paste
Ceviche:
3 bay leaves
Juice of 2 limes
Kosher salt and freshly ground black pepper
1 pound large shrimp (21/25), peeled and deveined
2 to 3 avocados, diced
Fried Peruvian corn, such as Amazonas, for serving (see Cook's Note)
Directions
- For the salsa: Combine the tomatoes, celery, cucumber, onion and cilantro in a mixing bowl.
- Add the lime juice, ginger, garlic and salt and pepper to taste. Add the corn and aji amarillo paste. Mix well.
- For the ceviche: In a separate bowl, add the bay leaves, lime juice, some salt and pepper and 5 cups water. Add the shrimp and toss to coat. The citric acid in the lime juice will cook the shrimp in about 3 to 5 minutes. Once the shrimp turn opaque, take them out and place them on ice to stop the cooking process.
- To serve, place some avocado on each plate. Top with 6 to 7 shrimp and some of the salsa. Garnish with some Peruvian corn.
Cook’s Note
Fried Peruvian corn can be found in specialty food stores and South American markets.
