Forget steak tartare: This dish has far more funk and punk, is deeper and more daring, and—to top it off—harbors thousands of years of history. In many parts of the world, 'shrimp' and 'prawn' are interchangeable, although, technically, shrimp have two claws and prawns have three. River prawns are a specialty in the region of Arequipa, thanks to their exquisitely intense flavor, but you can use any super-fresh, quality shrimp, if that’s what you have available. <br /> <br />Note: It’s easy to make your own confit garlic cloves. Simply separate and peel the cloves from two heads of garlic and put them in a small saucepan with enough olive oil to cover. Put the pan over a medium heat and bring the oil just up to a simmer (but don’t let it boil), then immediately reduce the heat to very low. Allow the cloves to poach in the oil for about 20 minutes, until very soft but still holding together. Allow to cool, then transfer everything (including the oil) to a sterilized airtight jar and store for up to 6 weeks in the fridge. <br /> <br />Recipe excerpted with permission from <em>Andina: The Heart of Peruvian Food</em> by Martin Morales, published by Quadrille, November 2017.

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