Shrimp Ceviche with Salsa Criolla

Salsa Criolla translates to creole salsa which is a delicious onion relish commonly eaten in Peru. Comida Criolla is the fusion cuisine that was developed by the Spaniards and melting pot of different cultures arriving to the country. Throw this salsa on anything to spice up your life.

Shrimp Ceviche with Salsa Criolla: Serves 1

• 1/4 red onion (thinly sliced)

• 2 lime

• 1 tbsp of Aji Amarillo (peeled, seeds removed, thinly sliced)

• 5-6 shrimp (peeled, deveined)

• 1/2 lemon

• Salt and cilantro to taste

  Soak the red onions in cold water for about 45-60 minutes. Strain them and combine with the Aji Amarillo, cilantro, juice of 1 lime and salt to taste. Bring a small pot of water to boil with the lemon and a pinch of salt then lower to simmer and add the shrimp for 1-2 minutes or until lightly pink. Then quickly strain and transfer the shrimp to an ice bath to stop the cooking. Once chilled, squeeze the juice of 1 lime over the shrimp with a pinch of salt and top with the onion relish.