Office by Alex Penny

freckles make me strong.

I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

January 21, 2012 10:01 am
Ecuadorian Shrimp Ceviche Ingredients: 2 pounds shrimp, peeled and deveined 1 cup lime juice (fresh squeezed) 1 cup orange juice (fresh squeezed) 1/2 teaspoon of salt 1/3 cup ketchup 1 tablespoon yellow mustard 1 medium red onion, chopped or thinly sliced 1 medium tomato, cubed 3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley) Salt and pepper to taste Hot sauce (optional) Preparation: Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional). Before serving, top with cilantro or parsley. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side   Tips: Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod. Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely. Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold. Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way. This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.

Ecuadorian Shrimp Ceviche

Ingredients:

2 pounds shrimp, peeled and deveined

1 cup lime juice (fresh squeezed)

1 cup orange juice (fresh squeezed)

1/2 teaspoon of salt

1/3 cup ketchup

1 tablespoon yellow mustard

1 medium red onion, chopped or thinly sliced

1 medium tomato, cubed

3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley)

Salt and pepper to taste

Hot sauce (optional)

Preparation:

    1. Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable.
    2. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid.
    3. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional).
    4. Before serving, top with cilantro or parsley.
    5. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side
 
Tips:
  • Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod.
  • Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely.
  • Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold.
  • Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way.

This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.

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