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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.
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.
PRESENTATION
It can be served with yucca and with corn (coarse grain of corn).
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
110.1
kcal
5.51%
Carbohydrate, by difference
2.1
g
0.7%
Protein
18.8
g
37.6%
Total lipid (fat)
3.1
g
4.77%
100
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Ratings(2)
Jose M Juarez cardenas
08/05/2019 06:05:19
Muy buena
Martha Patricia Navarrete
27/12/2018 21:44:45
Excelente y Rica receta mil Gracias por compartir.
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