Shrimp Tiradito with Cancha

Ingredients

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

Toppings
1 tablespoon extra-virgin olive oil
½ teaspoon Soy sauce
½ cup diced celery
Cancha
Popcorn
Cilantro

Huanciana
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

Directions

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.