Deborah Dana

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Deborah Dana

Shrimp Ceviche with Stone

Name: Shrimp Ceviche with Stone
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Peruana
Ingredients: 1 kilo shrimp, fresh, peeled and washed. Tailless; 2 tablespoons garlic; 2 tablespoons oil; 2 wheat pasta, brise pasta recipe for pays; 1 teaspoon salt; 2 red onions, in very thin slices; 2 tablespoons yellow pepper paste; 2 chili peppers, finely chopped; 2 tablespoons fresh coriander, cool; 8 lemons, its juice

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Deborah Dana

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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 sauce of yellow pepper, lemons and typical Peruvian mother sauce.

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Ingredients

6 portions

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Preparation

Prepare the yellow pepper paste: wash 1/2 kilo of yellow pepper, remove the stem and devein it. Place in a large pot with a little cold water 1/2 cup of sugar, 1/4 cup of vinegar and boil. Reduce the heat and cook for 30-40 minutes until the peppers are soft. Drain the peppers and liquefy them together with the oil. Form a creamy paste. Pass through a colander 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 purple onion, 1 tablespoon freshly ground pepper, 1 teaspoon dried oregano and salt. Leave to cook until the onion is translucent and begins to brown, about 5 minutes. Allow to cool and set aside.

In a large pan 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 pepper paste, the minced chili pepper, the chopped cilantro and the juice of 8 lemons. Cover and cook on low heat for 10 minutes. Season with salt and pepper if necessary and serve immediately.