Spicy Shrimp Ceviche with Tomatoes
by Editorial Staff
The traditional Peruvian ceviche is made with raw fish and onions in a lime juice dressing. But there are also options for ceviche from other seafood, for example, shrimp, which are cooked in a dish. Cut large steamed shrimp into chunks, mix with onions and tomatoes, and top with a dressing of lime juice, grated ginger, garlic, and spicy Peruvian aji Amarillo. Ceviche is served very cold with rice, corn, or sweet potato garnish.
Ingredients
- 0.6 kg. large shrimp
- Half a small red onion, thinly sliced
- Juice of 3 limes
- 1 – 2 tbsp aji Amarillo paste (Peruvian yellow pepper paste)
- 1 teaspoon grated peeled ginger
- Half a clove of garlic, grated
- 1 medium non-hybrid tomato, chopped
- 0.5 tablespoon. torn cilantro leaves
Directions
- Pour 5 cm of water into a double boiler and bring to a boil. Add shrimp, cover, and steam until pink, 3-4 minutes (they will stop cooking once you remove them from heat). Place the shrimp on a plate and refrigerate for about 1 hour.
- Meanwhile, soak red onions in ice water for 10 minutes; drain the water. In a large bowl, combine lime juice, pepper paste, ginger, garlic, and 1 teaspoon. salt until smooth. Peel the shrimp from shells and intestinal veins and chop coarsely; add to bowl. Add red onion, tomato, and cilantro and toss. Refrigerate for at least 30 minutes or up to 4 hours.
Enjoy your meal!
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