Name: Peruvian Ceviche
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: peruvian
Ingredients: 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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mama Roomba, Bakersfield, CA

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Peruvian Ceviche

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