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    SHRIMP CEVICHE     

   Ingredients :
 
4 lb 8 oz (2 k) shrimp, shelled and deveined
2 medium size red onions cut into thin julienne
Juice of 10 limes
2 fresh yellow aji, seeded and deveined, cut into thin julienne
Chopped parsley
1 rocoto (red hot aji) sliced, for decoration
2 sweet potatoes, cooked and cut into thick slices
Corn kernels, cooked
Lettuce leaves
Salt
Pepper

   Preparation:

Cook shrimp in boiling salted water for 2 – 3 minutes until they change color and are tender. Be careful not to overcook them. Remove immediately and rinse under cold water to stop the cooking process. Season with salt and pepper.
Place shrimp on a serving dish.
Combine lime juice with chopped parsley, fresh yellow aji and onion. Mix well and add this to the shrimp. Mix and correct seasoning.
Serve with lettuce leaves, sweet potato slices and cooked kernels.
Garnish with rocoto slices.
        6 servings
       
 
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