Peruvian Marinated Shrimp
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
1 to 1-1/2 pounds cooked shrimp, peeled and deveined
1/2 cup each lemon juice, lime juice, orange juice
1 small onion, finely chopped
1 scallion (spring onion) green and white parts, finely chopped
1 tomato, peeled, seeded, and chopped
1/4 cup chopped cilantro or parsley
finely chopped rocoto chile pepper, to taste
salt and freshly-ground pepper, to taste
2 to 3 avocados, halved and pitted
Combine all the ingredients except the avocados in a glass or ceramic bowl and stir to combine thoroughly. Chill for at least 1 hour before serving.
Serve mounded on the avocado halves, or on a bed of lettuce.
Yields 4-6 servings.