Ceviche de Camarones (Quick Peruvian Shrimp Ceviche)

Method

1. 1

   Bring a pot of salted water to a boil and cook the shrimp just until pink and curled, about 90 seconds; drain and plunge into ice water to stop the cooking.

   💡 Overcooked shrimp turn rubbery in seconds — pull them the moment they curl.

2. 2

   Soak the sliced red onion in ice water for 10 minutes to soften its bite, then drain well.

3. 3

   Pat the shrimp dry and halve lengthwise if large; place in a chilled glass bowl with salt, garlic and half the chile.

4. 4

   Pour over the lime juice and toss gently; let sit 5 minutes so the flavors combine.

5. 5

   Fold in the drained onion, cilantro and remaining chile.

6. 6

   Serve at once with the sweet potato and corn alongside, spooning the citrusy marinade over the top.