Traditional Peruvian ceviche is prepared from raw fish with onions in dressing with lime juice. But there are still options for ceviche from others seafood, such as shrimp, which are put in a dish in boiled form. Large steamed shrimp cut slices, mix with onions and tomatoes and pour juice dressing lime, grated ginger, garlic and spicy Peruvian pasta aji amarillo. Ceviche is served very cold with a garnish of риса, кукурузы или батата. 
Time: 2 час.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.6 kg large shrimp
- Half a small red onion, finely chopped
- 3 lime juice
- 1 – 2 tbsp. l pasta from agi amarillo (yellow Peruvian pasta peppers)
- 1 tsp grated peeled ginger
- Half a clove of garlic, grated
- 1 medium sliced non-hybrid tomato, chopped
- 0.5 tbsp. torn cilantro leaves
Recipes with similar ingredients: shrimp, chili paste, lime juice, ginger root, tomatoes
Recipe preparation:
- Pour 5 cm of water into a double boiler and bring to a boil. Add shrimp, cover and simmer until they are turn pink, 3-4 minutes (they will stop cooking as soon as you remove them from the fire). Put the shrimp on a plate and place in refrigerator for about 1 hour.
- Soak the red onion in ice water for 10 minutes; drain the water. In a large bowl, mix lime juice, pepper paste, ginger, garlic and 1 tsp. salt to a homogeneous consistency. Clean shrimp from shells and intestinal veins and chop coarsely; add in a bowl. Add red onion, tomato and cilantro and mix. Refrigerate for at least 30 minutes or up to 4 hours.
