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Hot Stone Shrimp Ceviche

  • Prep 20 min
  • Total 30 min
  • Ingredients 13
  • Servings 3

Ingredients

1
tablespoon vegetable oil
1
teaspoon garlic, finely chopped
2
tablespoons Peruvian yellow pepper (ají amarillo) paste
1
red onion, julienned
1
lb shrimp, peeled and deveined
5
tablespoons lime juice
1
teaspoon habanero chile, small dice
Salt and pepper, if desired
1
tablespoon culantro, chopped
2
tablespoons fish broth, if desired
1
cooked sweet potato
1
cup choclo (large corn on the cob), cooked and removed from the cob
3
to 4 lettuce leaves

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Serve right away.

The world of ceviche is filled with surprising flavors. The widespread idea is that ceviche should always be served cold. But ladies and gentlemen, a good warm ceviche is exquisite, as long as it is prepared well. This hot stone shrimp ceviche is the best example. Before starting, have all the ingredients ready because it cooks very quickly. To make sure the shrimp is tender and juicy, only cook it until it changes color, about three minutes. Season it carefully. Add more yellow pepper if you want, and serve with sweet potato and choclo, our famous corn with huge kernels. In northern Peru, the mandatory side dish is boiled cassava.

Directions

  • 1 Heat oil in a skillet on medium heat. Cook garlic with Peruvian yellow pepper paste, onion and shrimp. Stir in salt, pepper, lime juice and habanero chile, stirring quickly until the shrimp changes color. Add culantro and fish broth, if desired.
  • 2 Using three to four plates, place a lettuce leaves and place slices of sweet potato and choclo on top. On the center of the plate, serve the shrimp with onions and top it with the sauce. Serve immediately.

The world of ceviche is filled with surprising flavors. The widespread idea is that ceviche should always be served cold. But ladies and gentlemen, a good warm ceviche is exquisite, as long as it is prepared well. This hot stone shrimp ceviche is the best example. Before starting, have all the ingredients ready because it cooks very quickly. To make sure the shrimp is tender and juicy, only cook it until it changes color, about three minutes. Season it carefully. Add more yellow pepper if you want, and serve with sweet potato and choclo, our famous corn with huge kernels. In northern Peru, the mandatory side dish is boiled cassava.

Rate and Comment

Morena Cuadra Morena Cuadra
September 28, 2015

The world of ceviche is filled with surprising flavors. The widespread idea is that ceviche should always be served cold. But ladies and gentlemen, a good warm ceviche is exquisite, as long as it is prepared well. This hot stone shrimp ceviche is the best example. Before starting, have all the ingredients ready because it cooks very quickly. To make sure the shrimp is tender and juicy, only cook it until it changes color, about three minutes. Season it carefully. Add more yellow pepper if you want, and serve with sweet potato and choclo, our famous corn with huge kernels. In northern Peru, the mandatory side dish is boiled cassava.