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Shrimp Tiradito with Cancha


12 large shrimp (16-20 count), peeled and deveined
¼ cup thinly sliced red onion
juice of 3 limes
¼ teaspoon Salt

1 tablespoon extra-virgin olive oil
½ teaspoon Soy sauce
½ cup diced celery

2 tablespoon vegetable oil
½ cup chopped red onion or shallot
1 teaspoon minced garlic
2 tablespoons Aji Amarillo (can add more to taste)
4 saltine crackers
8 ounces cream cheese
1 cup evaporated milk


Heat the oil on medium heat. Add the garlic and shallots, stirring until just golden brown. Add the sherry, reduce by half. Add the broth, vinegar, and tomatoes and reduce for 2 minutes on high heat.

Add herbs, peas, shrimp and heat just through, add the butter and season with salt and pepper. Pour over the toasted bread and serve.