In Ecuador, ceviche is a traditional dish made from shrimp cooked in fresh citrus juices. Authentic Ecuadorian shrimp ceviche is distinguished by its flavor, attributed to the unique combination of ingredients used in its preparation. A well-crafted Ecuadorian shrimp ceviche tantalizes the taste buds with its delightful balance of sweet, sour, spicy, and savory flavors. This article explores the art of preparing the perfect Ecuadorian shrimp ceviche, providing an in-depth analysis of ingredients, techniques, presentation, and accompaniments to ensure a truly authentic and unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
ECUADORIAN SHRIMP CEVICHE
Steps:
- Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours to marinate.
- Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.
- Drain onions; discard marinade. Add half the onions to shrimp mixture; mix lightly. Refrigerate 1 hour.
- Divide shrimp among 12 small serving bowls; top with remaining onions and cilantro.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
ECUADOREAN SHRIMP CEVICHE WITH ORANGES
Make and share this Ecuadorean Shrimp Ceviche with Oranges recipe from Food.com.
Provided by Philip and Karen Se
Categories Healthy
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees.
- Line a baking tray with aluminum foil.
- Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
- Bake until charred, about 30 minutes.
- Set aside to cool.
- Meanwhile, bring a large saucepan of lightly salted water to a boil.
- Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
- Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
- When cool, drain the shrimp on paper toweling.
- Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
- Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
- Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
- Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.
ECUADORIAN - ECUADOREAN CEVICHE
This is one of my favorite family recipes. It is great as a first course or for lunch. I usually use medium shrimp for this dish, but it doesn't really matter what size the shrimp are. It's not really hot, but you can use less hot sauce (or more if you like). We usually serve it with plain popcorn on top, though some skip the popcorn. Don't use buttery popcorn, only plain will do. Some Ecuadorians serve it with maiz tostado, which is a kind of fried/toasted corn kernal which doesn't pop. You can buy maiz in markets that carry Andean products. You have to saute them in hot oil until they get toasted. This dish is served in a wide champagne goblet or a dish in which you would serve a shrimp cocktail. Cooking time listed is for shrimp. Chilling time is not listed.
Provided by Pesto lover
Categories < 60 Mins
Time 31m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring 3 cups water to a low boil in a skillet. Add shrimp and turn after 30 seconds. After a total of 1 minute in the pan, drain shrimp and put into a large bowl to cool. If you use jumbo shrimp, you can cook for 1 1/2 minutes.
- 2. Whisk together the lime, lemon and orange juices in a medium bowl. Whisk in the ketchup, mustard, Tapatio hot sauce, salt and pepper. Set aside.
- 3. Add onions, tomatoes and cilantro to the shrimp. Mix.
- 4. Pour juice mixture over the shrimp mixture. Stir it.
- 5. Refrigerate the ceviche for at least 2 hours, but 4-6 hours results in much better flavor.
- 6. Serve.
Nutrition Facts : Calories 218.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 220.9, Sodium 875.5, Carbohydrate 29.1, Fiber 6.1, Sugar 9.7, Protein 26.5
ECUADOREAN SHRIMP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
- Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.
ECUADOREAN SHRIMP CEVICHE
Steps:
- Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
- Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
- Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 10 grams, TransFat 0 grams
Tips and Conclusion for Making a Flavorful and Refreshing Ecuadorian Shrimp Ceviche
Ceviche is a popular dish that combines fresh seafood, citrus juices, and seasonings. Here are a few tips for making a delicious Ecuadorian shrimp ceviche: * Use the freshest shrimp possible. Fresh shrimp will have a firm texture and a slightly briny flavor. If you can, buy live shrimp and cook them yourself. * Choose the right citrus fruits. Limes are commonly used in ceviche, as they provide a bright and acidic flavor. However, you can also use lemons or oranges, or a combination of all three. * Use a variety of seasonings. In addition to salt and pepper, you can also add herbs like cilantro and parsley, and spices like cumin and chili powder. * Marinate the shrimp for at least 30 minutes. This will allow the shrimp to absorb the flavors of the citrus juices and seasonings. * Serve the ceviche immediately after marinating. Ceviche is best served fresh, so don't let it sit for too long before eating. * Enjoy ceviche with your favorite sides. Ceviche is often served with crispy plantain chips, avocado slices, and pickled onions.Conclusion:
Ecuadorian shrimp ceviche is a delicious and refreshing dish that is perfect for any occasion. With its combination of fresh seafood, citrus juices, and seasonings, ceviche is a great way to enjoy the flavors of Ecuador. If you are looking for a new and exciting seafood dish to try, ceviche is a great option. With a few simple ingredients and a little bit of time, you can make a delicious and authentic Ecuadorian shrimp ceviche that will impress your friends and family.
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