Shrimp Escabeche al Rocoto (Marinated Shrimp with Grilled Corn and Chilies)

This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro and fresh chilies.
20m
PREP TIME
15m
COOK TIME
95
CALORIES
12
INGREDIENTS

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NUTRITION INFORMATION

(per Serving)

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