Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   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


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
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved