Recipe courtesy of Mama Roomba

Peruvian Ceviche

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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.

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Tilapia Ceviche

Peruvian Fish and Shrimp Ceviche

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