12 medium-size shrimp, with the peel on
3 ounces calamari, cleaned and very thinly sliced into ⅛ -inch strops
10 ounces snapper (or any fresh white fish), cut into ½-inch pieces
¼ cup celery, diced into ⅛ -inch dice
1 tablespoon aji amarillo paste
1 garlic clove, finely chopped
2 tablespoons ginger, peeled and diced into ⅛ -inch dice
Juice of 3 limes
½ cup cilantro, roughly chopped
Corn nuts for garnish
- Heat some water to a boil in a medium-size pot, then reduce to a simmer. Add shrimp and cook for about 1 minute, or until just cooked through, and place immediately in a bowl of ice water. Add calamari to the pot, cook for about 20 seconds, and add to the bowl of ice water. Drain shrimp and calamari well.
- In a medium bowl, mix the fish and cooked seafood with 1 teaspoon of kosher salt. Place in refrigerator while preparing remaining ingredients.
- Mix celery, aji amarillo paste, garlic, ginger, lime juice, cilantro, and ½ teaspoon salt together in a bowl. Remove seafood from the refrigerator and add to bowl. Combine well and taste for seasoning.
- Chill for 20 minutes before serving. When ready to serve, divide among four dishes, topping each with a smattering of corn nuts.
- from Chef Michelle Bernstein of Miami, FL