JOHANNA'S SHRIMP CEVICHE - ECUADORIAN STYLE

JOHANNA'S SHRIMP CEVICHE - ECUADORIAN STYLE image

Yield 6

Number Of Ingredients 10

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1 pound of medium shrimp, peeled, de-veined, with tails removed
1 pound of red onions
4 medium sized limes
1/4 cup of ketchup
1 tablespoon olive oil
pinch of sugar
1/4 cup orange juice
3 tablespoons of butter
1 tablespoon, freshly chopped parsley
pinch of salt

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.