Ecuadorian 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.

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.

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 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.