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Ceviche - Ecuadorian
Nb persons: 6
Yield:
Preparation time:
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| 2 pounds | shrimp |
| 1 large | red onion, julienne |
| 3 medium | tomatoes, diced |
| 3 cups | fresh orange juice |
| 1 cup | lemon juice |
| 3 tablespoons | ketchup |
| 1 tablespoon | mustard |
| 1 tablespoon | fresh chopped cilantro |
| 2 tablespoons | vegetable oil |
| salt & pepper |
Boil water salt and pepper in a pan. After it boils, add shrimp. Let it boil for 3 minutes (or until shrimp becomes lightly red) and remove from heat. Pour out water and let shrimp cool.
Cut the onion into long thing strips -julienne style-. Place them in a bowl with water and 2 tablespoons of salt and let it settle for 10 minutes. Then gently rinse with water. This will remove the bitter bite from the onion and make it sweeter.
In a large bowl, mix the onion, tomatoes, orange and lemon juice, ketchup, mustard, cilantro, oil, salt and pepper. Once the shrimp has cooled, add shrimp and mix.
Serve with fried plantains (fried green bananas) or plantain chips, popcorn and maiz tostado (dry corn kernels). Enjoy the classic ecuadorian ceviche recipe, preferably with a light pilsener beer.
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