Ingredients

• 1 1/4 pounds large shrimp
• 1/2 small red onion, thinly sliced
• Juice of 3 limes
• 1 to 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste)
• 1 teaspoon grated peeled fresh ginger
• 1/2 clove garlic, grated
• Kosher salt
• 1 medium heirloom tomato, chopped
• 1/2 cup torn fresh cilantro

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Instructions

1. Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the shrimp, cover and steam until just pink, 3 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a plate and refrigerate until cold, about 1 hour.
2. Meanwhile, soak the red onion in ice water for 10 minutes; drain. Whisk the lime juice, pepper paste, ginger, garlic and 1 teaspoon salt in a large bowl until smooth. Peel, devein and roughly chop the shrimp; add to the bowl. Add the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours.
3. Photograph by Ryan Dausch