Peruvian Ceviche

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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)