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.
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