Name: Seafood Salad
Cuisine: Peruvian
Ingredients: ½ avocado, sliced; 6 cherry tomatoes, cut in half; 1 tablespoon white wine vinegar; Juice of 3 limes; Basil leaves, to garnish; 1 cup Peruvian giant corn kernels, cooked (or any white corn); 8 ounces shrimp, cleaned; 12 ounces calamari, cut in ⅓-inch rings; 4 Botija or Alfonso olives, sliced; 1 tomato, peeled and diced; Salt and pepper; 1 teaspoon fresh thyme leaves, chopped; 2 tablespoon basil leaves, sliced; 2 tablespoons parsley, chopped; 1 teaspoon Worcestershire sauce; ½ cup olive oil; 1 teaspoon garlic, mashed

Preparation info

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Paola Cubas is the charming chef and owner of Pescatora, one of our favorite cebiche restaurants in Lima. She gave us this recipe a while back, and it became a big hit with our friends since day one, even though we have changed it a little bit. The best part of it is that it can be made in advance. Just make sure to add the avocado right before serving, so it doesn’t turn brown.