Ingredients:

  • 1 lb (450 g) raw shrimp, peeled and deveined
  • 1 cup (240 ml) freshly squeezed lime juice (about 10-12 limes)
  • 1/2 cup (120 ml) freshly squeezed orange juice (about 2-3 oranges)
  • 1 medium red onion, thinly sliced
  • 1 medium tomato, diced
  • 1-2 aji amarillo peppers, finely chopped (or substitute with jalapeño)
  • 1/2 cup (120 ml) cilantro, finely chopped
  • Salt to taste
  • Pepper to taste
  • 1 cup (150 g) toasted corn kernels (choclo)
  • 1 avocado, sliced (optional)
  • Plantain chips (optional)

Instructions:

  1. Boil water in a pot; once boiling, add shrimp for 1-2 minutes until they turn pink. Drain and cool.
  2. In a large mixing bowl, combine cooled shrimp, lime juice, and orange juice. Cover and refrigerate for 30 minutes.
  3. After marinating, add red onions, tomatoes, aji peppers, and cilantro to the shrimp mixture. Mix gently.
  4. Taste the ceviche and season with salt and pepper as needed.
  5. Present the ceviche in a bowl, garnished with avocado slices and accompanied by toasted corn and plantain chips.