Peruvian Pink Potato and Shrimp Quinoa Ceviche Style

Steps

1. 1

   Cook the quinoa

   • In a 2-quart (2 L) saucepan, bring 1 cup (240 ml) water and 1/4 tsp salt to a boil over high heat.
   • Add the 1/2 cup (100 g) rinsed quinoa, stir once, reduce heat to low, cover, and simmer for 15 minutes.
   • Remove from heat and let stand, covered, for 5 minutes.
   • Fluff with a fork and spread on a plate to cool, about 5 minutes, while you start the potatoes.

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   Ready when: All liquid is absorbed and each grain looks translucent with a small white spiral visible on the edge

   Tip: Don't skip standing time; it ensures fluffy, separate grains

2. 2

   Boil potatoes until tender

   • While quinoa finishes, place the 1 lb (455 g) pink potatoes (whole, or halved if very large) in an 8–10 inch (20–25 cm) saucepan of cold salted water (add 1/4 tsp salt).
   • Bring to a boil over high heat, then reduce to a medium simmer and cook for 12–15 minutes, until a fork easily pierces the thickest potato.
   • Drain well and let cool on a cutting board for 5–10 minutes until cool enough to handle.

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   Ready when: Potatoes are fork-tender all the way through but still hold their shape

   Tip: Starting in cold water ensures even cooking; hot water cooks the outside before the center is done

3. 3

   Prepare vegetables and shrimp

   • Slice the 1/2 red onion into thin rings and place them in a large mixing bowl.
   • Mince the jalapeño (if using), removing the seeds for a milder heat level.
   • Finely chop the 1/2 cup (15 g) cilantro, including the tender stems.
   • Once potatoes are cool, cut them into 3/4-inch (2 cm) cubes.
   • Have the 1 lb (455 g) shrimp ready, halving any large ones lengthwise.

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   Tip: Don't remove cilantro stems; they are tender and full of flavor

4. 4

   Marinate shrimp in lime and ají

   • In the large bowl with the red onion, whisk together the 1/2 cup (120 ml) fresh lime juice and 3 tbsp (45 g) ají amarillo paste until mostly smooth.
   • Add the 1 lb (455 g) halved shrimp and toss gently but thoroughly so each piece is coated in the bright yellow marinade.
   • Let sit at room temperature for 15–20 minutes, stirring once halfway through, so the flavors infuse and marry.

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   Ready when: Shrimp are evenly coated in bright yellow-orange marinade and taste tangy and complex

   Tip: If using raw sushi-grade shrimp, marinate for 25–30 minutes so the acid firms the flesh completely; with pre-cooked shrimp, 15 minutes is sufficient

5. 5

   Combine all components

   • Add the cooled quinoa, potato cubes, minced jalapeño, and chopped cilantro to the marinated shrimp mixture.
   • Drizzle with 2 tbsp (30 ml) olive oil and season with 1/2 tsp (3 g) sea salt and 1/4 tsp (0.5 g) black pepper.
   • Using a spatula or wooden spoon, gently fold everything together until the salad is evenly coated and colors are distributed throughout.

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   Ready when: All components are evenly coated in the lime-ají dressing; nothing looks dry

   Tip: Fold gently rather than stir vigorously to avoid breaking up the potatoes and shrimp

6. 6

   Chill and finish

   • Transfer to a serving bowl or platter and refrigerate for 10–15 minutes so flavors meld and the ceviche becomes refreshingly cold.
   • Just before serving, taste and adjust seasoning with extra lime juice, salt, or pepper as needed.
   • If using avocado, slice it just before plating and arrange on top of each portion or on the side.

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   Ready when: Salad is cold and all flavors have melded into a cohesive, bright, tangy dish

   Tip: Never add avocado until right before serving; it will turn brown within minutes of slicing if exposed to air