Ceviche De Camarones Ecuadorean Shrimp Cocktail Food

ECUADORIAN SHRIMP CEVICHE {CEVICHE DE CAMARóN}

Steps:

• Soak the onion slices in salt water for about 10 minutes, rinse well and drain.
• Mix all the ingredients together in large bowl and let it sit in the fridge for 1 to 2 hours.
• Serve with chifles (fried green banana or green plantain chips) or patacones (thick fried green plantains).

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

Steps:

• Cooking and Marinating the Shrimp.
• Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
• The flavorings.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
• Serving the ceviche.
• Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
• Working Ahead:
• The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.

ECUADOREAN SHRIMP CEVICHE WITH ORANGES

Steps:

• Preheat the oven to 500 degrees.
• Line a baking tray with aluminum foil.
• Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
• Bake 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.
• Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
• When cool, drain the shrimp on paper toweling.
• Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
• Place the tomato, peppers and onion in a blender along 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, and cilantro.

COCKTAIL DE CAMARONES

Steps:

• After you chop the tomatoes, onions and cilantro mix together in a bowl, add the diced jalapeno pepper.
• Add about 1-1/2 cups of tomato juice (V-8 is what I like to use).
• Then add about 2 tablespoons or more to taste of lime juice (lemon juice will do if you don't have lime and fresh is always better) Add garlic salt to taste do the same to the salt and pepper.
• Add the shrimp and avocado.
• Do a taste test to see if you may need to add one or more of the above ingredients.
• Cover and refrigerate about an hour or until ready to serve.
• Serve with crackers.

CEVICHE DE CAMARON

Steps:

• Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
• Scoop in the shrimp, cover and let the water return to the boil.
• Immediately remove from the heat, and pour off all the liquid.
• Replace the cover and let the shrimp steam off the heat for 10 minutes.
• Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
• Peel the shrimp and devein if you wish.
• Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
• Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
• Taste and season with salt, usually about 1/2 teaspoon.
• Cover and refrigerate if not serving immediately.
• Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
• Serve with tortilla chips if desired.

CEVICHE DE CAMARONES (ECUADOREAN SHRIMP COCKTAIL)

Steps:

• Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
• Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour.
• Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately.
• Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy.
• Garnish with lime slices and cilantro sprigs.