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Shrimp Tiradito with Cancha


Shrimp Tiradito with Cancha 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




Bring a large pot of water to a boil over high heat. Line a large plate with paper towels. Add the shrimp and boil until they just turn pink, about 1 minute. Use tongs to transfer the shrimp to the paper towels to drain. (The shrimp can be refrigerated in an airtight container for up to 24 hours. Let come to room temperature before proceeding.)

To make the huanciana, in a small skillet, heat the 2 tablespoons of oil over medium heat and sauté onion and garlic until the onion is translucent, about 3 minutes. Remove onion mixture from the heat. In a blender add onion mixture, cheese, evaporated milk, Aji Amarillo, and salt, adding just enough oil to give the mixture a smooth creamy texture. Blend until smooth, adjust seasonings if necessary.

Toss the shrimp in salt, lime, celery and red onions. Top with cilantro, huancaina and your favorite crunchy toppings.


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