Shrimp Ceviche Recipe Ecuador

Shrimp Ceviche Recipe Ecuador
Shrimp Ceviche Recipe Ecuador

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds of shrimp

  • 1

    large red onion 3 medium tomatoes

  • 3

    cups of fresh orange juice (preferably use sour oranges or you can use Tropicana pure natural orange juice with no pulp)

  • 1

    cup of lemon juice (fresh squeezed lemons)

  • 3

    tablespoons of ketchup

  • 1

    tablespoon of mustard

  • 1

    tablespoon of fresh chopped cilantro

  • 2

    tablespoons of vegetable oil

  • Salt and pepper to taste

Directions

Boil water salt and pepper in a pan. After it boils, add shrimp. Let it boil for 3 minutes (or until shrimp becomes lightly red) and remove from heat. Pour out water save a cup and let shrimp cool. Don’t let them overcook! If they are overcooked, the shrimp will be a little chewy, but still delicious. Cut the onion into long thing strips -julienne style-. Place them in a bowl with water and 2 tablespoons of salt and let it settle for 10 minutes. Then gently rinse with water. This will remove the bitter bite from the onion and make it sweeter. Cut tomatoes into small squares. In a large bowl, mix the onion, tomatoes, orange and lemon juice, ketchup, mustard, cilantro, oil, salt and pepper. Once the shrimp has cooled, add shrimp and mix. Serve with fried plantains (fried green bananas) or plantain chips, popcorn and maiz tostado (dry corn kernels). Enjoy the classic ecuadorian ceviche recipe, preferably with a light pilsener beer.

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