- 2 cups best quality snapper, peeled, cut into large chunks (season with salt and pepper and place in the refrigerator until you have finished preparing all other ingredients)
- 1 aji Amarillo (Peruvian pepper), chopped
- 2 cloves garlic
- 3 lemons, juice only
- 4 limes, juice only
- 1 lemon cut in half
- 6 shrimp, peeled and deveined
- 6 calamari tubes, cleaned and sliced into 1 inch rings
- 4 sea urchin roe
- 1 red onion, sliced thin and placed in ice water
- 1 tablespoon ginger, minced
- 1 habanero, stems removed, minced
- 1 rib celery, minced
- 1 bunch cilantro, chopped stems and leaves
- Salt and pepper
In a small saucepan, place aji Amarillo with the garlic and 1 cup water. Place on high until water boils, set at medium heat and cook until water is almost completely evaporated. Place in a blender and puree. Set aside to cool.
Fill a medium size pot ¾ of the way with cold water. Add peppercorns, bay leaves, one lemon cut in half and 1-teaspoon sea salt. Have a container of ice-cold water ready, as the procedure is very quick. When the water begins to boil carefully add the shrimp.
Cook them for 45 seconds then remove the shrimp with a slotted spoon and place into the ice water. Place the calamari tubes in the boiling water, cook them for 10 seconds and quickly remove with a slotted spoon and place in the ice water. Immediately strain the seafood out of the ice water and place in a large mixing bowl. Add the snapper, julienne onion, habanero, celery, lime and lemon juice and a spoon full of aji Amarillo paste. Add the sea urchin and cilantro. Season with salt and pepper. Allow to marinate for at least 1 hour before serving in the refrigerator.
Garnish with diced cooked pieces of calabaza, slices of cooked corn and tomatoes.