Betos Peruvian Style Ceviche Recipes

Steps:

• For the salsa: Combine the tomatoes, celery, cucumber, onion and cilantro in a mixing bowl.
• Add the lime juice, ginger, garlic and salt and pepper to taste. Add the corn and aji amarillo paste. Mix well.
• For the ceviche: In a separate bowl, add the bay leaves, lime juice, some salt and pepper and 5 cups water. Add the shrimp and toss to coat. The citric acid in the lime juice will cook the shrimp in about 3 to 5 minutes. Once the shrimp turn opaque, take them out and place them on ice to stop the cooking process.
• To serve, place some avocado on each plate. Top with 6 to 7 shrimp and some of the salsa. Garnish with some Peruvian corn.

Steps:

• Have grill pre-greased and preheated to medium-high.
• Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
• Add onions to remaining chilled water and let soak.
• Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
• Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
• Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
• When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

Steps:

• In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.