This hot Peruvian ceviche is known as Ceviche a la Piedra because it was actually cooked using hot stones. It is prepared with a delicious yellow chili sauce, lemons and typical Peruvian mother sauce.
Prepare the yellow chili paste: wash 1/2 kilo of yellow chili, remove the stem and devein it. Place 1/2 cup of sugar, 1/4 cup of vinegar in a large pot with a little cold water and bring to a boil. Reduce the heat and cook for 30-40 minutes until the peppers are soft. Drain the peppers and blend them together with the oil. Form a creamy paste. Pass through a strainer and discard the residue. Reserve the sauce.
Prepare the mother sauce: heat a small skillet over medium heat and add 1/4 cup of oil. Once hot, add 1 finely chopped red onion, 1 tablespoon of freshly ground pepper, 1 teaspoon of dried oregano, and salt. Let cook until the onion is translucent and begins to brown, about 5 minutes. Let cool and reserve.
In a large skillet, heat 2 tablespoons of oil and add the garlic until golden brown. Add 2 tablespoons of the mother sauce and cook another 2-3 minutes.
Add the shrimp and 1 teaspoon of salt. Sauté a few more minutes until the shrimp are colored
Add the red onion, 2 tablespoons of the yellow chili paste, the minced ají limo, the chopped coriander and the juice of 8 lemons. Cover and cook over low heat for 10 minutes. Season with salt and pepper if necessary and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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