Best 3 Johannas Shrimp Ceviche Ecuadorian Style Recipes

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.

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.

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.