Ecuadorian Shrimp Ceviche
Ecuadorian shrimp ceviche: lightly cooked shrimp in a tangy broth of lime and orange juice, tomato, pickled red onion and cilantro. Served cold with popcorn and plantain chips.
Ingredients
- 1 lb medium shrimp peeled and deveined
- 1 red onion very thinly sliced
- 1 cup fresh lime juice about 12 to 15 limes
- 1/2 cup orange juice
- 2 tomatoes peeled and finely diced
- 2 tbsp ketchup optional
- 1 tbsp vegetable oil
- 1/2 cup cilantro chopped
- 1/2 green bell pepper finely diced, optional
- salt and hot sauce to taste
To serve
- popcorn
- plantain chips or patacones
Instructions
- Pickle the onion: soak it in salted water for 10 minutes, rinse, and mix it with the juice of 2 limes and a pinch of salt.
- Bring a pot of salted water to a boil, add the shrimp and cook for only 1 to 2 minutes, until pink. Transfer them to a bowl of ice water.
- Save 1 cup of the shrimp cooking water and let it cool.
- In a large bowl, mix the lime juice, orange juice, cooled shrimp water, ketchup and oil.
- Add the shrimp, pickled onion, tomato, bell pepper and cilantro. Season with salt and hot sauce.
- Refrigerate for at least 30 minutes so the flavors come together.
- Serve very cold in bowls or glasses, with popcorn and plantain chips on the side.