A taste of Ecuador - Recipe for Shrimp Ceviche

Shrimp Ceviche

Ceviche is a popular dish here in Ecuador. In our opinion it’s the best when made with shrimp, but some folks make it with clams or palm heart. Here it’s usually served as an appetizer, like a soup-y salad, before your main meal. Popcorn is often served alongside the ceviche.

1 lb shrimp, peeled and de-veined

1 cup of water the shrimp is cooked in (see instructions)

¾ cup lemon or lime juice

1 cup orange juice

¼ cup ketchup

1 cup tomato juice

1 tsp mustard

1 medium white onion, sliced thinly

1 can diced tomatoes (petite diced) with the juice

Fresh chopped cilantro (5-10 sprigs of cilantro…depending on how much you like the taste!)

2 Tbsp oil

Salt to taste

Preparation:

First soak the thinly sliced onion in boiling hot water, with a spoon of salt. Let the onion soak for about five minutes, and then pour off the hot water.  Cook the shrimp in a pot of boiling water with salt for 3-5 minutes, just until they are pink and cooked. Drain, reserving one cup of the water to add to the ceviche.

Combine the water from the shrimp with the lemon juice, orange juice, ketchup, tomato juice, mustard,  tomatoes with juice, and oil. Add the drained onion and mix well. Last add the shrimp and chopped cilantro. Season to taste…you may like a little more salt, or a little more orange or lemon juice. The ceviche sauce should be tangy and delicious!

The ceviche is best if refrigerated until cold. Serve as an appetizer, with popcorn.