Hot Stone Shrimp Ceviche
INGREDIENTS:
1 tablespoon vegetable oil1 teaspoon garlic, finely chopped
2 tablespoons Peruvian yellow pepper (ají amarillo) paste
1 red onion, julienned
1 pound shrimp, peeled and deveined
5 tablespoons lime juice
1 teaspoon habanero chile, small dice
Salt and pepper, if desired
1 tablespoon cilantro, 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
4 lettuce leaves
PREPARATION:
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 cilantro and fish broth, if desired. Using four plates, place a lettuce leaf on each, with slices of sweet potato and choclo on top. At the center of the plate, serve the shrimp with onions and top it with the sauce. Serve immediately.
Serves 4.
