Recipe courtesy of Mama Roomba

Peruvian Ceviche

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

Salsa:

Ceviche:

Directions

  1. For the salsa: Combine the tomatoes, celery, cucumber, onion and cilantro in a mixing bowl.
  2. Add the lime juice, ginger, garlic and salt and pepper to taste. Add the corn and aji amarillo paste. Mix well.
  3. 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.
  4. 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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