Paola Cubas is the charming chef and owner of Pescatora, one of our favorite cebiche restaurants in Lima. She gave us this recipe a while back, and it became a big hit with our friends since day one, even though we have changed it a little bit. The best part of it is that it can be made in advance. Just make sure to add the avocado right before serving, so it doesn’t turn brown.
12 ounces calamari, cut in ⅓-inch rings
8 ounces shrimp, cleaned
1 cup Peruvian giant corn kernels, cooked (or any white corn)
1 tomato, peeled and diced
4 Botija or Alfonso olives, sliced
2 tablespoons parsley, chopped
2 tablespoon basil leaves, sliced
1 teaspoon fresh thyme leaves, chopped
Salt and pepper
1 teaspoon garlic, mashed
½ cup olive oil
1 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
Juice of 3 limes
½ avocado, sliced
6 cherry tomatoes, cut in half
Basil leaves, to garnish
1. Clean the calamari under running water and cook in boiling salted water for 3 minutes. Drain and cool.
2. Cook the shrimp in boiling salted water for 3 minutes. Drain and cool.
3. Put the calamari and shrimp in a bowl with the corn kernels, tomato, olives, parsley, basil, and thyme.
4. Season with salt and pepper, garlic, olive oil, Worcestershire sauce, vinegar, and lime juice.
5. Serve on two plates and garnish with avocado slices, cherry tomatoes, and basil leaves.
If you want a spicy appetizer, add ají amarillo or rocoto paste to this salad, along with the lime juice.