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This Fast and Easy Shrimp Ceviche is a light and refreshing appetizer, great for any occasion. This quick version contains some fresh dill, tomatoes, avocado and red onions.  Having gone through South and Central Americas… each country has their own version of ceviche. The ‘Fast and Easy Shrimp Ceviche’ recipe is a mix of them all. For instance, in Mexico, they make it quite spicy and usually contain avocados. In Peru, it’s a main dish, served with Choclo (big grain corn), and sweet potatoes. Usually, it’s lightly spiced with Aji or Rocoto hot peppers. In Colombia, the ceviche is often made with ketchup or tomato sauce which makes it red and served with fried plantain (Patacones). Finally, in Ecuador, the ceviches are like a soup, with an extra shrimp broth, lots of cilantro and barely spicy. They are also many variations; some with fish, shrimp, shellfish, and even shark meat (Trujillo, Peru). But in the end,…

Living in Peru for a few months, one must learn how to make a good ceviche! It’s such an easy and light meal, perfect for summer. I had to make it all the way peruvian by adding the Quinoa element. So I found a nice quinoa fusilli, and mixed it with a shrimp ceviche. I came with this idea, of quinoa pasta ceviche, for a friend 40th birthday. She loves Peru so much and she had a surprise party, where everyone had to bring a meal… So… I’ve created this dish to honor her love for Peru. Back in Peru, where they say the ceviche is from, the Moche civilization (the guys before the Incas, situated on the coast), apparently created the dish. Today, the peruvians make ceviche mostly with fresh fish or shellfish, on the coast, even with shark… The peruvian ceviche is usually served with a side of sweet potatoes and choclo…

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