Salmón de Chile ceviche with shrimps, Peruvian style
(Makes 6 servings)
INGREDIENTS
• 500 grams of Salmon de Chile
• 250 grams of cooked and skinless shrimp tails
• 2 ripe and firm avocados
• 2 ripe and large tomatoes
• 2 cups of large Peruvian kernel corn, cooked
• 1 finely sliced red onion
• 1 tsp of hot rocoto pepper, finely chopped
• 80 cc of lemon juice
• salt and freshly ground pepper to taste
• 2 tbsp of fresh cilantro chopped to use as garnish when serving.
PREPARATION
1. Cut the salmon into small cubes of 2 cm and refrigerate
2. Cut the tomatoes and avocados into 2 cm cubes.
3. In a bowl, combine the cubes of salmon, chopped onion, avocado, diced tomato, and large kernel corn.
4. Add in the cooked shrimp tails, salt and pepper and mix gently. Finally add the lemon juice and the finely chopped rocoto pepper.
5. Sprinkle with fresh coriander and serve immediately.
