Andean Shrimp Ceviche
Features giant corn (choclo) and a spicy rocoto pepper citrus marinade.
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Ingredients
- 1 pound Fresh shrimp, peeled and deveined
- 1 cup Fresh lime juice
- 2 tablespoons Rocoto pepper paste
- 1 medium Red onion, thinly sliced into feathers
- 1 1/2 cups Choclo (Peruvian giant corn), boiled and kernels removed
- 1/4 cup Fresh cilantro, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Ginger juice
- 1 large Sweet potato, boiled and sliced
- 1 teaspoon Salt
Instructions
- 1
Bring a pot of salted water to a boil and blanch the shrimp for exactly 60 seconds until just pink, then immediately plunge into an ice bath.
- 2
Drain the shrimp thoroughly and place them in a chilled glass bowl.
- 3
In a separate small bowl, whisk together the fresh lime juice, rocoto pepper paste, minced garlic, ginger juice, and salt to create the 'leche de tigre'.
- 4
Pour the marinade over the shrimp and toss gently; let it sit for 5 to 10 minutes in the refrigerator to cure.
- 5
Rinse the sliced red onions in cold water to remove bitterness, drain well, and add them to the shrimp mixture.
- 6
Fold in the chopped cilantro and the cooked choclo kernels, ensuring everything is well coated in the spicy citrus juice.
- 7
Arrange a slice of boiled sweet potato on each plate or bowl to act as a sweet balance to the acidity.
- 8
Serve immediately in chilled bowls, spooning extra marinade over the top.
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