Ecuadorian Shrimp Ceviche
August 05, 2020
"Ceviche is an appetizer that is popular throughout Latin America. The acidity of the lime juice actually "cooks" the shrimp or fish and firms the flesh. Ecuadorians traditionally place popcorn and corn nuts on the table as an accompaniment to this dish. Times do not include marinating time."
- FOR GARNISH
- Serving Size: 1 (447 g)
- Calories 188.6
- Total Fat - 1.9 g
- Saturated Fat - 0.2 g
- Cholesterol - 142.8 mg
- Sodium - 653.7 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 5.3 g
- Sugars - 15.6 g
- Protein - 18.4 g
- Calcium - 107.5 mg
- Iron - 1.2 mg
- Vitamin C - 211.4 mg
- Thiamin - 0.2 mg
*Note: Roasting the vegetables not only cooks them, but develops their flavor before puréeing for the sauce*
Set the whole tomato, jalapeños and bell peppers on a baking sheet.
Trim the onion half and set it cut-side up on the baking sheet.
Set the sheet 3 to 4 inches under the broiler.
Turn the vegetables every few minutes so they toast evenly.
When the tomato skin cracks and chars (about 5 minutes), remove it and let cool.
Continue cooking the peppers until the skin is evenly charred and blistered, about 3 minutes longer.
The onion should be roasted, turned occasionally, until evenly browned and soft through, about 5 minutes longer. (Roasting times will vary, depending on the heat of your broiler.)
Let the vegetables cool; peel, seed and core the tomato and peppers.
Bring a medium pan of water to a boil, add the shrimp and cook until just opaque through, about 2 minutes. Drain the shrimp and put them in a bowl of ice water. (This stops the cooking immediately, so the shrimp don't become overcooked and tough.) Once cold, drain the shrimp well and put them in a bowl.
Put the tomato, peppers, onions, lime juice, orange juice, tomato juice, Tabasco, sugar and salt in a blender and purée until smooth.
Pour this mixture over the shrimp, stir to mix and chill for about 4 hours.
Just before serving, add the garnish ingredients -- except the popcorn and corn nuts -- and toss to mix.
Spoon the ceviche onto individual plates and randomly sprinkle the popcorn and corn nuts around. The combination sounds unusual, but you'll be amazed at how delicious it is.
Tips & Variations
No special items needed.