Happy New Year!
If you’re anything like me, you too will be trying to transcend the indulgences of the past few weeks with light and detoxifying fare.
This refreshing ceviche recipe highlights the fruity power of the aji amarillo, a Peruvian yellow pepper, that is sure to kick your metabolism into high gear while keeping your palate engaged.
MAKE YOUR OWN RECIPE
Using the recipe below as background on technique, how might you make your own recipe? How about you:
Replace the shrimp?
- Cooked octopus, squid or mussels would be delicious. But if you prefer to go raw (and kosher!), try using a whitefish such as corvina. Or, better yet, combine cooked shellfish with raw fish for an extra special ceviche.
- Cooked sweet potato will mix up the textures and provide a perfect counterbalance for the spiciness of the chiles.
- Cancha, a Peruvian snack of giant kernels of corn that have been roasted and salted, will add a very satisfying crunchy/salty factor to your dish.
1 tbsp. – Aji amarillo paste (or rocoto or red pepper paste)
½ cup – Fresh lime juice
½ lb. – Cooked shrimp (peeled, deveined and chilled or, if using frozen, thawed)
½ – Jalapeno pepper (remove seeds, devein and finely mince)
¼ – Red onion (thinly sliced)
1 tbsp. – Cilantro (minced)
Salt and pepper (to taste)
1. Mix the aji amarillo paste into the lime juice
2. Combine the shrimp, jalapeno, onion and cilantro
3. Pour the lime juice over the shrimp mixture
4. Add salt and pepper (taste) and toss well
5. Let the ceviche rest for no more than 15 minutes and serve