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Ecuadorian Shrimp Ceviche

May 5, 2011

The love of shrimp and Ecuador.  These shrimp are blanched and many vegetables added.  Each family and restaurant has their own specialty but this recipe will get you started. 

 

Ecuadorian Shrimp Ceviche

Ingredients

  •  1 lb. Medium Shrimp (peeled and deveined)
  • 1/2 C. Fresh Lime Juice
  • 1/2 C. Fresh Orange Juice
  • 1/4 C. Ketchup
  • 1 1/2 t. Mustard
  • 2 t. Sugar
  • 1/2 Onion (chopped) (or Red Onion)
  • 1 Tomato (cubed)
  • 1 Small Cucumber (cubed)
  • 1/2 Green Pepper (cubed)
  • 1 1/2 T. Cilantro (chopped)
  • Salt
  • Freshly Ground Pepper
  • Dash of Olive Oil
  • Hot Sauce (optional as side garnish)

Preparation

  1. Soak the onion in a little lime juice for about 30 minutes
  2. Blanche the shrimp in boiling water with a little salt for 2-3 minutes (just til they turn pink); drain and reserve the cooking liquid
  3. Combine 1/2 C. of the cooking liquid with the lime and orange juice, ketchup, mustard and sugar; mix well
  4. Add the shrimp, tomato, cucumber and onions; season with salt and pepper and refrigerate one hour
  5. Prior to serving add a dash of olive oil
  6. Plate in chilled bowls and small bowl of hot sauce at table

(Serves 4)

Adapted from www.south-americanfood.com

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