Ecuadorian Ecuadorean Ceviche Recipes

ECUADORIAN - ECUADOREAN CEVICHE

Ecuadorian - Ecuadorean Ceviche image

This is one of my favorite family recipes. It is great as a first course or for lunch. I usually use medium shrimp for this dish, but it doesn't really matter what size the shrimp are. It's not really hot, but you can use less hot sauce (or more if you like). We usually serve it with plain popcorn on top, though some skip the popcorn. Don't use buttery popcorn, only plain will do. Some Ecuadorians serve it with maiz tostado, which is a kind of fried/toasted corn kernal which doesn't pop. You can buy maiz in markets that carry Andean products. You have to saute them in hot oil until they get toasted. This dish is served in a wide champagne goblet or a dish in which you would serve a shrimp cocktail. Cooking time listed is for shrimp. Chilling time is not listed.

Provided by Pesto lover

Categories < 60 Mins

Time 31m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs shrimp, peeled and deveined
10 limes, juice of
1 lemon, large, juice of
4 valencia oranges, juice of
2/3 cup ketchup
1 teaspoon mustard, regular, not grainy, not dijon
2 -4 tablespoons tapatio hot sauce (use less if you don't like heat)
6 tomatoes, Roma, seeded and diced finely
2 red onions, cut in half and sliced very finely
1/2 cup cilantro leaf, chopped finely
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

1. Bring 3 cups water to a low boil in a skillet. Add shrimp and turn after 30 seconds. After a total of 1 minute in the pan, drain shrimp and put into a large bowl to cool. If you use jumbo shrimp, you can cook for 1 1/2 minutes.
2. Whisk together the lime, lemon and orange juices in a medium bowl. Whisk in the ketchup, mustard, Tapatio hot sauce, salt and pepper. Set aside.
3. Add onions, tomatoes and cilantro to the shrimp. Mix.
4. Pour juice mixture over the shrimp mixture. Stir it.
5. Refrigerate the ceviche for at least 2 hours, but 4-6 hours results in much better flavor.
6. Serve.

Nutrition Facts : Calories 218.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 220.9, Sodium 875.5, Carbohydrate 29.1, Fiber 6.1, Sugar 9.7, Protein 26.5

ECUADOREAN CEVICHE

Ecuadorean Ceviche image

My sister in law spent a few years in Ecuador, and brought back this recipe. She said you could buy it from vendors on the beach.

Provided by jagret

Categories Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 red onion, diced
1 tomatoes, diced
1 lb shrimp
2 cups orange juice
2 lemons
8 ounces tomato sauce
salt

Steps:

Squeeze the juice from the lemons on the onions and set aside.
Simmer shrimp in boiling water for 2 minutes. Reserve 1 cup of the liquid.
Mix everything together, allow to meld for an hour or two.
Serve in soup bowls with popcorn to sprinkle on top.

ECUADOREAN SHRIMP CEVICHE

Ecuadorean Shrimp Ceviche image

Provided by Florence Fabricant

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds small or medium shrimp, shelled and deveined
Juice of 2 limes
Juice and grated rind of 1/2 orange
2 ripe tomatoes, peeled, seeded and chopped
1/2 cup finely chopped sweet onion
1 fresh mild to hot red chili, seeded and finely chopped, or to taste
Salt and hot red pepper flakes to taste
Freshly popped unbuttered popcorn

Steps:

Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.

ECUADOREAN SHRIMP CEVICHE

Ecuadorean Shrimp Ceviche image

Provided by Molly O'Neill

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 large tomato, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 pound medium shrimp, peeled, deveined, halved lengthwise
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more to taste
Tabasco sauce to taste
2 tablespoons chopped chives
2 tablespoons finely sliced scallions
1/4 cup chopped cilantro
1/2 cup freshly made unsalted popcorn
1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

Steps:

Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 10 grams, TransFat 0 grams

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