Peruvian Potato and Shrimp Ceviche

Boil the Potatoes: Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly. Once cool enough to handle, cut into bite-sized pieces.

Cook the Shrimp: Bring a separate pot of water to a boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Drain the shrimp immediately and transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain and pat dry. Cut into bite-sized pieces.

Combine Ingredients: In a large bowl, combine the cooked potatoes, shrimp, red onion, cilantro, and aji amarillo paste (if using).

Marinate: Pour the lime juice over the mixture. Add salt and pepper to taste. Gently toss everything together to ensure the potatoes and shrimp are coated in the lime juice.

Refrigerate: Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. The lime juice will 'cook' the shrimp further.

Serve: Serve chilled. Garnish with extra cilantro if desired. Can be served with cancha (toasted corn kernels) or plantain chips.