Ceviche Camaron y de Queso

Shrimp Cocktail - Ceviche de Camarones

Serves 10

Using a complex of runners, Inca kings had fresh fish delivered from the coast to the Empire’s capital at Cuzco, 3,000 meters above sea level. The kings would eat the fish raw with hot chili peppers. The remaining fish was laid to bake in the sun until dry and then stored in bodegas. Ceviche was originally made with fish alone but now includes any type of seafood from shrimp to octopus to mussels. It also includes lime and oranges, two products brought by the Spaniards. 

1 lb shrimp, peeled, veined and cooked

2 Medium red onions, sliced finely

4 Plum tomatoes, cubed

10 limes, juiced

1 orange, juiced

1/4 cup tomato sauce or ketchup

1 small bunch of cilantro, chopped

Salt and olive oil to taste

1. Place the onion in water with a little salt. Let sit for 10 minutes.
2. In the meantime, mix the rest of the ingredients well in a large plastic bowl, adding olive oil and salt to taste.
3. Add the onions and mix. Cover with plastic wrap and leave in the fridge for at least one hour. 

Cheese Cocktail- Ceviche de Queso

Serves 4

1  Lb White frying cheese (queso de freir)

1 Medium red onion, sliced finely

2 Plum tomatoes, finely chopped

5 limes, juiced

1/2 orange, juiced

1/4 Cup tomato sauce or ketchup

1/2 small bunch of cilantro, chopped

Salt and olive oil to taste

1. Place the onion in water with a little salt. Let sit for 10 minutes.
2. In the meantime, mix the rest of the ingredients well in a large plastic bowl, adding olive oil and salt to taste.
3. Add the onions and cheese and mix well. Cover with plastic wrap and leave in the fridge for at least one hour.