Peruvian Ceviche
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
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
3
Add the corn and aji amarillo paste
4
Mix well
5
For the ceviche: In a separate bowl, add the bay leaves, lime juice, some salt and pepper and 5 cups water
6
Add the shrimp and toss to coat
7
The citric acid in the lime juice will cook the shrimp in about 3 to 5 minutes
8
Once the shrimp turn opaque, take them out and place them on ice to stop the cooking process
9
To serve, place some avocado on each plate
10
Top with 6 to 7 shrimp and some of the salsa
11
Garnish with some Peruvian corn