2 small red onions, cut in thick slices cebollas rojas
2 garlic cloves, chopped
2 fresh aji amarillo, finely sliced
¼ teaspoon ground cumin
½ teaspoon dried oregano leaves
1 bay leaf
1 tablespoon aji panca paste
9 tablespoons red wine vinegar
4 black olives, sliced
2 hard-boiled eggs, cut in fourths
2 tablespoons aji amarillo, finely diced
Parsley leaves
1 batch causa
Instructions
Have ready a batch of causa.
Season the shrimp with salt and pepper. Heat half the olive oil in a skillet and add the shrimp. Cook for 2-3 minutes or until they are a nice pink color. Transfer to a plate. Reserve.
Put water in a small saucepan and bring to a boil. Add the onion slices and blanch for 3-4 minutes. Drain and reserve. The onion should remain crunchy.
Heat the remaining olive oil in a skillet, add garlic, aji amarillo slices, blanched onion, bay leaf, and aji panca. Stir for 2 minutes and season with salt and pepper.
Pour the red wine vinegar and boil until slightly reduced, about 3-4 minutes. Add the reserved shrimp, stir, taste for seasoning and turn off the heat. Cool to room temperature.
Serve escabeche over causa, garnishing with olive slices, hard-boiled eggs, diced aji amarillo, and parsley leaves.
Serve at room temperature.
Recipe by PERU DELIGHTS at https://perudelights.com/shrimp-escabeche-with-causa-two-favorites-in-one-dish/