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Ecuadorian Shrimp Ceviche
Ceviche is a typical seafood dish from South America. Each country and region has its own version of this popular dish. This recipe is a ceviche from Quito, Ecuador.
Equipment
- 1 Large Pot
- 2 large bowls
Ingredients
Ceviche
- 1 kg cooked shrimps
- 1 large red onion
- 1 green pepper
- 3 tomatoes
- 1/4 tsp mustard
- 10 stems cilantro
- 1 lemon
- 2 tbs olive oil
- Salt and pepper to taste
Sides
- Pop corn
- 2 plantains
- 1 bowl rice
- Sunflower oil (to fry the plantain)
Instructions
Ceviche
- Peel the cooked shrimps. Keep the bodies in a bowl. Put the heads, tails and scales in a pot. Fill the pot with water until almost covering the content. Add a whole tomato, slightly notched. Bring to a boil, then turn off the heat.
- Mix roughly with a hand mixer, until getting a big crumb consistency. Pass the mixture through a sieve, pressing it with a tablespoon to squeeze out all the juice.
- Let the liquid cool down completely (I personally put it in the fridge after cooling down a bit, since serving it cold is delicious and refreshing). Discard the rest.
- Chop the red onion thinly in a bowl. Add some big salt, mix, and rinse thouroughly to soften the taste. Add the juice of one lemon
- Chop the two tomatoes and the green pepper in small dice.
- Mix the shrimps, the red onion, the tomatoes and the green pepper in a large bowl.
- Add the cooled down liquid until almost covering the mixture.
- Add aproximately 1/4 of a teaspoon of mustard, and two tablespoons of olive oil.
- Chop the cilantro thinly and add to the bowl.
- Season to taste with salt, pepper, and extra lemon if needed.
- Mix thouroughly.
Sides
- Prepare the popcorn, the rice, and fry the plantain thinly sliced in some sunflower oil.
- !Que aproveche!
