Best 3 Ecuadorian Shrimp Ceviche Recipes
Embark on a culinary journey to Ecuador with our enticing Ecuadorian Shrimp Ceviche recipes! Dive into the vibrant flavors of this classic dish, where succulent shrimp meets zesty citrus, aromatic herbs, and a symphony of spices. Our collection features diverse variations that cater to all palates, from the traditional to the contemporary. Discover the simplicity of our Classic Ecuadorian Shrimp Ceviche recipe, where fresh shrimp is marinated in lime juice, red onion, cilantro, and a touch of heat. Experience a taste of the coastal regions with our Coastal Ecuadorian Shrimp Ceviche, featuring a delightful combination of shrimp, tomatoes, cucumbers, and aji peppers. For a unique twist, try our Spicy Ecuadorian Shrimp Ceviche, where the fiery kick of habanero peppers takes center stage. If you prefer a milder option, our Mild Ecuadorian Shrimp Ceviche offers a harmonious blend of flavors without compromising on taste. And for those seeking a vegetarian alternative, our Vegetarian Ecuadorian Shrimp Ceviche reimagines this classic dish with a medley of colorful vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
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:
- Use the freshest shrimp possible. Fresh shrimp is essential for making the best ceviche. Look for shrimp that are bright pink and have a firm texture.
- Clean the shrimp properly. Before you cook the shrimp, be sure to clean them properly. This means removing the head, tail, and deveining the shrimp.
- Cook the shrimp until they are just opaque. Overcooked shrimp are tough and chewy. Cook the shrimp until they are just opaque, about 2-3 minutes.
- Use a good quality ceviche mix. There are many different ceviche mixes available, so be sure to choose one that you like. A good ceviche mix will contain a variety of spices, herbs, and citrus juices.
- Marinate the shrimp for at least 30 minutes. The longer you marinate the shrimp, the more flavorful they will be. Marinate the shrimp for at least 30 minutes, or up to overnight.
- Serve the ceviche chilled. Ceviche is best served chilled. Serve it with a variety of sides, such as avocado, tomatoes, onions, and cilantro.
Conclusion:
Ecuadorian shrimp ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy meal, give Ecuadorian shrimp ceviche a try!
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