Ecuadorian Ceviche Recipes

Steps:

• Squeeze the juice from the lemons on the onions and set aside.
• Simmer shrimp in boiling water for 2 minutes. Reserve 1 cup of the liquid.
• Mix everything together, allow to meld for an hour or two.
• Serve in soup bowls with popcorn to sprinkle on top.

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.

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.