Name: Northern-Style Seafood Cebiche
Total time: 30 min
Cuisine: South American
Ingredients: 2 tbsp Aji amarillo paste; 1 clove Garlic, finely diced; 1 inch Celery stick, finely chopped; Salt; 2 tbsp Cilantro leaves, chopped; 1.5 lb Flounder fillets, cut in bite size pieces; 1 Red onion, cut in fine slices; 1 lb Octopus, cooked and thinly sliced; 10 Limes, juiced; 24 Blackshells; 4 Lettuce leaves

Method

6 steps. Tap one to mark it done.

Mix together the lime juice, aji amarillo paste, garlic, celery, salt, and 1 tablespoon of cilantro in a bowl.
Place the flounder fillets and red onion in a different bowl and rinse them. Drain thoroughly, sprinkle with salt, and mix in the octopus.
Pour the lime juice mixture over the seafood, adding 5 ice cubes to soften the sharpness of the lime. Stir everything together, then taste to adjust the seasoning.
Divide the seafood among four plates and scatter the rest of the cilantro over the top.
Pry open the blackshells and arrange six of them, along with their liquid, over each serving of cebiche.
If you want, serve the dish on top of the lettuce leaves, with chifles (plantain chips) or boiled sweet potato on the side.

Recipe by Roberto Cuadra on perudelights.com. See the original for their notes and tips.