Hot Stone Shrimp Ceviche Recipe - QueRicaVida.com
The world of ceviche is filled with surprising flavors. The widespread idea is that ceviche should always be served cold. But ladies and gentlemen, a good warm ceviche is
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, finely chopped
- 2 tablespoons Peruvian yellow pepper (ají amarillo) paste
- 1 red onion, julienned
- 1 lb shrimp, peeled and deveined
- 5 tablespoons lime juice
- 1 teaspoon habanero chile, small dice
- Salt and pepper, if desired
- 1 tablespoon culantro, chopped
- 2 tablespoons fish broth, if desired
- 1 cooked sweet potato
- 1 cup choclo (large corn on the cob), cooked and removed from the cob
- 3 to 4 lettuce leaves
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