Fish & seafood
Ecuadorian Shrimp Ceviche
Shrimp in tomato and lime sauce, coastal style.
Gluten-free
Ingredients
- 600 g peeled shrimp
- 4 ripe tomatoes
- 1 red onion, thinly sliced
- Juice of 6 limes
- 1 orange, juiced
- 3 tablespoons ketchup
- 1 bunch cilantro
- 1 tablespoon oil
- Salt and pepper to taste
- Water for cooking
Step-by-step
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- Pickle the sliced onion with salt and a bit of lime juice and set aside.
- Put 600 g water in the mixing bowl, place the shrimp in the steaming basket and cook 8 min/100°C/speed 1, reserve the broth.
- Put 2 tomatoes with a bit of the broth in the mixing bowl and blend 20 sec/speed 8, strain to make the base.
- Chop the rest of the tomato 3 sec/speed 4 and set aside.
- Mix the tomato base, lime juice, orange juice, ketchup, oil, salt and pepper in a bowl.
- Add the cold shrimp, pickled onion, chopped tomato and cilantro and mix gently.
- Refrigerate 15 minutes and serve with plantain chips, toasted corn and patacones.
Tips
- Don't overcook the shrimp so they stay juicy.
- A bit of the cooking broth enhances the ceviche's flavor.
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