Spicy shrimp ceviche with tomatoes

Ingredients:

• 0.6 kg large shrimp
• Half a small red onion, thinly sliced
• Juice of 3 limes
• 1 - 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste)
• 1 tsp grated peeled ginger
• Half a clove of garlic, grated
• 1 medium heirloom tomato, chopped
• 0.5 cup torn cilantro leaves

Preparation:

1. Fill a steamer with 2 inches of water and bring to a boil. Add the shrimp, cover, and steam until pink, 3-4 minutes (they will stop cooking once removed from the heat). Arrange the shrimp on a plate and refrigerate for about 1 hour.
2. Meanwhile, soak the red onion in ice water for 10 minutes; drain. In a large bowl, whisk together the lime juice, pepper paste, ginger, garlic, and 1 teaspoon salt until smooth. Peel and devein the shrimp and coarsely chop; add to the bowl. Add the red onion, tomato, and cilantro and toss to combine. Refrigerate for at least 30 minutes or up to 4 hours.