Ceviche de Camarón a la Piedra

Name: Ceviche de Camarón a la Piedra
Cuisine: Peruvian
Ingredients: 1 lb (½ kg) boiled yuca or potato, cut into thick slices; 2 ají limo, chopped fine; 2 tsp fresh cilantro, chopped fine; Juice of 8 key limes; 1 lb (½ kg) boiled yuca or potato, cut into thick slices; 2 tbsp ají amarillo paste; 2 red onions, sliced finely; 1 tsp salt; 2 tbsp salsa madre; 2 tbsp minced garlic; 2 tbsp vegetable oil; 2 lb (1 kg) fresh crayfish tails, peeled and cleaned

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is another dish from Rosita Yimura. Hot ceviche was once cooked using hot stones, hence its name ‘ceviche on a stone’.

Ingredients

2 lb (1 kg) fresh crayfish tails, peeled and cleaned
2 tbsp vegetable oil

Americas
Peru
Fish course
Starter
Gluten-free
Pescatarian

Method

Preparation

In a large skillet heat the oil and sauté the garlic until golden. Add the salsa madre and cook for a further 2 or 3 minutes.

Add the crayfish tails and the salt and sauté for a few minutes until crayfish have just turned a pinkish red color.

Add the onion, ají amarillo paste, chopped ají limo, chopped cilantro and key lime juice. Cover