Ecuadorean Shrimp Ceviche 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).

ECUADORIAN SHRIMP CEVICHE

Steps:

• Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours to marinate.
• Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.
• Drain onions; discard marinade. Add half the onions to shrimp mixture; mix lightly. Refrigerate 1 hour.
• Divide shrimp among 12 small serving bowls; top with remaining onions and cilantro.

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.

ECUADOREAN SHRIMP CEVICHE

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 CEVICHE

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

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.

ECUADORIAN - ECUADOREAN CEVICHE

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.

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.