Peruvian Ceviche

Name: Peruvian Ceviche
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)

17 ingredients

11 steps

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

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.