Best Ecuadorian Ceviche Recipes

ECUADORIAN - ECUADOREAN CEVICHE

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.

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.

JOHANNA'S SHRIMP CEVICHE - ECUADORIAN STYLE

Steps:

• Cut whole onions in half, then make thin, long slices from each half onion. The thin slices should then be cut in half. Place the onions in a bowl and squeeze the juice of the limes over the onions and add a pinch of salt. Combine the onions, lime juice and salt, mix by hand to coat onions thoroughly. Melt the butter in a deep skillet over medium heat. Add the shrimp and cook for 3-5 minutes (until the shrimp are just cooked, be careful not to overcook the shrimp) Remove the shrimp from the skillet but reserve the liquid in the skillet (the melted butter and water from cooking shrimp). Return skillet with liquid to medium heat, add ketchup, sugar and combine ingredients together. Remove from heat and let liquid cool. Before moving on to the next step, taste the onions that have been marinating while you cooked the shrimp. If the onions are too salty, give them a light rinse with water, and drain before moving on to the last step. After the liquid from the skillet has cooled, pour the liquid from the skillet into a serving bowl. Add the onion mixture, shrimp, orange juice, olive oil and chopped parsley to the serving bowl. Mix well and set aside. That completes the shrimp ceviche, it should be served at room temperature over warm white rice.

ECUADORIAN CEVICHE

Steps:

• (plan ahead) Put water to boil, in a medium-large glass tray spread the fish cubes evenly, when the water has boiled pour over the fish, just to cover them, leave it to chill. Once chill pour the juice from 10 of the limes season with salt and pepper and refrigerate 1-2 hours (overnight if possible) (when about to serve) Cut the shallots into small cubes, pour some salt on it scrub it and rinse with cold water, on separated bowls put the minced, shallots, green peppers, tomato without seeds, and season each one with lime juice and salt. (The presentation) In a small bowl put first the fish with some of its juice, about a teaspoon of each salad, some chopped cilantro, (leave the ketchup and mustard to own taste) serve with patacones.