Ecuadorian Shrimp Ceviche
Pescatarian
This refreshing, citrusy shrimp ceviche features lime, a hint of spiciness, and fresh ingredients — serve with popcorn for a unique twist!
- 1 1/2 pounds large shrimp (26 to 30 shrimp)
- Salt
- 2 large garlic gloves, peeled
- 2 bay leaves
Marinade
- 1 bunch scallions (about 6), white parts only, chopped
- 1 red onion, chopped
- 11/2 cups chopped tomatoes, canned or fresh, peeled
- 3/4 cup freshly squeezed lime juice (about 3 limes)
- 1 cup freshly squeezed orange juice
- 1/8 to 1/4 tsp. cayenne, to taste
- Salt and freshly ground black pepper, to taste
- 2 to 21/2 tbs. chopped fresh cilantro
- Popcorn: natural, microwave or stovetop (optional)
STEP 1
Peel and devein the shrimp.
STEP 2
In a small pot, boil enough water to cover the shrimp. When the water is boiling, add a small palmful of salt, and then the shrimp, garlic and bay leaves. When the shrimp turn pink, in about a minute, remove them and drain, reserving 1/2 cup of the shrimp stock to use in the marinade.
STEP 3
In a large bowl, combine the shrimp stock and all the marinade ingredients, except for the cilantro. Toss in the shrimp, add salt and pepper to taste, and refrigerate, covered, for at least two hours.
STEP 4
When ready to serve, sprinkle the fresh cilantro over the ceviche. If desired, make popcorn to serve on the side.
For more recipes, see “Latin Inspiration: 8 Flavorful Recipes” from which this recipe can be originally found. Recipe excerpted from Latin Chic: Entertaining With Style and Sass.
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