Fish & seafood
Ecuadorian shrimp ceviche
Shrimp in tomato and lemon juice with pickled onion and cilantro.
Gluten-free
Ingredients
- 600 g of peeled shrimp
- 4 ripe tomatoes
- 1 red onion in slivers
- Juice of 6 lemons
- 2 oranges juiced
- 1 bunch of cilantro
- 2 tablespoons of tomato sauce
- 1 tablespoon of mustard
- Oil, salt and pepper
- Chifles and popcorn to accompany
Step-by-step
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- Pickle the onion in slivers with lemon juice and salt 10 min; set aside.
- Cook the shrimp in the basket with water and salt 6 min/Varoma/speed 4 and cool in ice water.
- Blend tomato, tomato sauce, mustard and orange juice 20 sec/speed 7.
- Strain the mixture for a smooth tomato base; put it in a bowl.
- Add lemon juice, salt, pepper and a drizzle of oil to the base.
- Add the cold shrimp and the pickled onion.
- Add plenty of chopped cilantro and mix gently.
- Rest 10 min in the fridge and serve with chifles and popcorn on the side.
Tips
- Do not overcook the shrimp so they stay juicy.
- The tomato body distinguishes the Ecuadorian ceviche from the Peruvian one.
- Serve very cold on a hot day.
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