Exquisite Gluten-Free Peruvian Brunch: Ceviche De Camarones Con Tiraditos De Lomo Saltado

Allergens

None

Ingredients

• 1 lb fresh wild shrimp, peeled and deveined 2 tbsp freshly squeezed lime juice 1 tbsp freshly squeezed lemon juice 1/4 cup thinly sliced red onion 1/2 cup diced tomato 1 avocado, sliced 2 cups mixed lettuce greens Salt and pepper to taste 1 tbsp chopped cilantro 8 oz beef tenderloin, thinly sliced 1/4 cup sliced red bell peppers 1/4 cup sliced yellow bell peppers 1/2 cup sautéed onions 1 tbsp soy sauce (gluten
• free) 1 tsp ground cumin 1 tsp paprika 2 cloves garlic, minced 1 tbsp olive oil

Instructions

1. Prepare the Ceviche: In a large mixing bowl, combine shrimp, lime juice, lemon juice, red onion, and tomato. Let it marinate for 30 minutes in the refrigerator. Season with salt and pepper to taste. Just before serving, mix in the sliced avocado and chopped cilantro. Prepare the Lomo Saltado: In a pan over medium high heat, cook the beef tenderloin until browned. Remove from the pan and set aside. In the same pan, add olive oil, onions, garlic, cumin, paprika, and soy sauce. Cook for 1 2 minutes until fragrant. Add sliced red and yellow bell peppers, and cook for an additional 3 4 minutes or until tender. Return beef to the pan and toss with the seasoning. To plate: Arrange mixed lettuce greens on a large platter, spoon the ceviche over the top. Lay slices of Lomo Saltado on one side of the plate, ensuring all flavors and textures are visible.

Chef’s Insight

The combination of ceviche and lomo saltado creates a unique Peruvian brunch experience that brings together the freshness of the ocean with the warmth of the Andes.

Notes

This recipe is designed to be photographed from two different perspectives - top view and bottom view - to showcase the dish's elegance and visual appeal.