Peruvian Ceviche

Ingredients

• 4 Roma tomatoes, seeded and diced
• 2 stalks celery, chopped into small cubes
• 1 cucumber, peeled, seeded and chopped into small cubes
• 1 red onion, diced
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup lime juice (3 to 4 limes)
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• One 15-ounce can white corn, drained
• 2 tablespoons aji amarillo paste
• 3 bay leaves
• Juice of 2 limes
• Kosher salt and freshly ground black pepper
• 1 pound large shrimp (21/25), peeled and deveined
• 2 to 3 avocados, diced
• Fried Peruvian corn, such as Amazonas, for serving (see Cook's Note)

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