Peruvian Shrimp and Mango Ceviche with Aji Amarillo Tiger's Milk

Peruvian Shrimp and Mango Ceviche with Aji Amarillo Tiger’s Milk

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This vibrant coastal ceviche balances the bright acidity of fresh lime with the fruity heat of aji amarillo, sweet ripe mango, and the satisfying crunch of toasted corn. The shrimp gently "cook" in the citrus tiger's milk, staying tender and silky while absorbing all the bold Peruvian flavors.

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings4
Yield4 servings

Nutrition Facts

Per serving (estimated)

  • 480 kcalCalories
  • 16 gFat
  • 2.5 gSaturated Fat
  • 37 gCarbs
  • 5 gFiber
  • 12 gSugar
  • 41 gProtein
  • 620 mgSodium
  • 900 mgPotassium
  • 100 mgCalcium
  • 3 mgIron
  • 40 mgVitamin C
  • 260 mcgVitamin A

Ingredients

For the ceviche

  • 1.5 lbs large raw shrimp, peeled, deveined, tails removed
  • 1 cup fresh lime juice (about 8 limes)
  • 2 tablespoons aji amarillo paste
  • 1 small red onion, very thinly sliced
  • 1 garlic clove, finely grated
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 cup chopped fresh cilantro

For serving

  • 1 large ripe mango, peeled and diced into 1/2-inch pieces
  • 1 medium sweet potato, boiled, peeled, and sliced into 1/2-inch rounds
  • 1 ripe avocado, sliced
  • 1/2 cup cancha (Peruvian toasted corn kernels) or toasted hominy
  • 2 tablespoons extra-virgin olive oil
  • Lime wedges, for serving

Directions

  1. Pat the shrimp very dry with paper towels. In a large nonreactive bowl, whisk together the lime juice, aji amarillo paste, grated garlic, and salt until smooth and well combined.
  2. Add the shrimp to the bowl and stir gently to coat. Cover and refrigerate for 12 to 15 minutes, just until the shrimp turn opaque and are "cooked" through in the citrus.
  3. Meanwhile, place the sliced red onion in a small bowl of cold water and let sit for 5 minutes to mellow its sharpness; drain well and pat dry.
  4. Stir the drained red onion and cilantro into the shrimp mixture. Taste and adjust with additional salt if needed.
  5. Arrange the sweet potato slices in a fan on each of 4 plates. Spoon the ceviche and a generous amount of tiger's milk alongside.
  6. Top with diced mango, avocado slices, and a generous sprinkle of cancha. Drizzle with olive oil, finish with a squeeze of lime, and serve immediately.

Cook’s Notes

  • Use the freshest shrimp you can find. Previously frozen shrimp work well, but thaw them overnight in the refrigerator and pat very dry before marinating.
  • Aji amarillo paste is sold in jars at Latin American markets or online; you can substitute 1 tablespoon aji amarillo powder mixed with 1 tablespoon water and 1 teaspoon olive oil.
  • Do not marinate the shrimp for more than 20 minutes total, or the acid will make them tough and rubbery.
  • If you cannot find cancha, toasted corn nuts, crumbled chicharrones, or even toasted panko crumbs add a similar crunch.
  • Ceviche is best enjoyed the moment it is made, as the texture and color degrade quickly once the shrimp are fully cured.