Prep the red onion (optional): Soak the thinly sliced onion in cold water for 10 minutes to make them less sharp. Remove them from the water and dry them on some clean towels.

Mix everything together: Get out a medium-sized bowl and add the lime juice, habanero pepper, garlic, aji amarillo paste, and ½ teaspoon of salt. Mix these ingredients together then add in the shrimp and half of the sliced onion. Toss until every piece of shrimp is coated in the sauce.

Wait: Place the ceviche in your fridge and let it rest for 5 to 15 minutes. You will know that the shrimp is “cooked” when it takes on a pink color and is slightly firm to the bite.

Taste the ceviche and add salt if needed.

Place the ceviche on a plate with the optional sides and garnish with cilantro and the remaining sliced onion. Enjoy!