This hot Peruvian ceviche is known as Ceviche on the Stone because it was traditionally cooked using hot stones. It is prepared with a delicious sauce of yellow chili, limes, and typical Peruvian mother sauce.
1 kilo shrimp, fresh, peeled, and washed. Without tails
2 tablespoons garlic
2 tablespoons vegetable oil
2 whole-wheat pasta, recipe for shortcrust pastry for pies
1 teaspoon salt
2 red onions, in very thin slices
2 tablespoons yellow ají paste
2 yellow ajíes, finely chopped
2 tablespoons fresh cilantro, fresh
8 limes, its juice
Preparation
2h
0 mins
Medium
Prepare the yellow chili paste: wash 1/2 kilo of yellow chili, remove the stem and devein. Place in a large pot with a little cold water, 1/2 cup of sugar, and 1/4 cup of vinegar and bring to a boil. Reduce the heat and cook for 30-40 minutes until the chilies are soft. Drain the chilies and blend them with the oil. Form a creamy paste. Strain through a sieve 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. 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 it browns. Add 2 tablespoons of the mother sauce and cook for another 2-3 minutes.
Add the shrimp and 1 teaspoon of salt. Sauté for a few more minutes until the shrimp are colored.
Add the red onion, 2 tablespoons of the yellow chili paste, finely chopped ají limo, chopped cilantro, and the juice of 8 limes. 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.
Do you want to know what other nutrients this or other recipes have?