
Peruvian Shrimp Tacos

You’re in for a real treat with this meal. First, there’s the generous portion… Chef Walther serves up four warm corn tortillas cradling plump, crispy, golden fried shrimp. Next, there are the taco toppings… refreshing Salsa Criola, the popular Peruvian condiment of red onion, tomato, and cilantro marinated in tangy lime juice, and Aji Amarillo sauce, a creamy blend of mayo and spicy golden Amarillo chiles, which have a subtle fruitiness. And finally, on the side, you have vibrant Cilantro Rice, bursting with fresh flavor. Go ahead—give your taco night a seriously delicious upgrade.
Nutritional facts
Protein
28g
Carbs
100g
Calories
910kcal
Fat
42g
Ingredients
Veg, Pepper, Aji amarillo, Seedless, Canola and Olive Oil Blend, Corn Tortilla, All Purpose Flour, Red Onion, Plum Tomato, Spinach, Garlic Powder, Shrimp, Black Pepper, Cumin, Cilantro, Garlic, Egg, Corn Starch, White Wine Vinegar, Sugar, Jasmine Rice, Kosher Salt, Yellow Mustard, Monosodium Glutamate, Mayonnaise, Lime Juice, White Wine, Red Bell Pepper, Canola Oil, Soy Sauce
Contains eggs, shellfish, wheat, soybeans.
Reviews
4.6





Based on 312 reviews
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About Walther Adrianzen

Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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