ECUADORIAN SHRIMP CEVICHE

Prep Time

45
minutes

Cook Time

30
minutes

Serves

4 - 6

En Español​​

Ingredients:
For the broth
  • 2 pounds large raw shrimp peeled (do not discard the shells and heads, you will need them for the broth)
  • 2 cups + 2 tablespoons water
  • large garlic clove, chopped
  • 1 Tsp salt
  • dash cumin
  • 1/2 tsp black pepper
  • ​ 1 green onion

To marina​te
  • 1 large red onion, thinly sliced
  • 2/3 cup lime juice (approx. 3 to 4 large limes)
  • 1/3 cup fresh orange Juice
  • 2/3 cup finely chopped cilantro
  • 3 tablespoon ketchup
  • 1 tablespoon yellow mustard
  • 4 tomatoes (2 thinly sliced and 2 grated)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • few drops of hot sauce (optional)​

   
1. Rinse, peel and devein the shrimp, reserving the shells and heads. Set aside.
 
2.  To make the shrimp broth combine water, garlic, green onion, salt, cumin and black pepper in a medium saucepan and bring to boil over medium heat. Lower the temperature to med-low, cover and let simmer for 5 minutes.  Take the lid off and add the shrimp shells and heads and cover again and cook for 10 minutes. 
 
​3. Meanwhile, slice the onion and place in a bowl of cold water with 1 teaspoon of salt for 10 minutes. The salt water just needs to cover the onions. Set aside.
4. Pour stock through a fine-mesh sieve into a bowl, cool for 5 minutes, then set aside.
5.  Add about two inches of water to the bottom pan of a double boiler and bring to a boil over medium heat. Pour 2 cups of the shrimp stock in the top pan of the double boiler, cover, and cook the shrimp in three batches. Each batch of the shrimp will need about 3 minutes (the shrimp should look like the picture below, be sure not to overcook). Remove the cover and with a slotted spoon transfer the shrimp to a large bowl trying not to loose any of the broth, then add the next batch and cover. When you finish cooking the shrimp, immediately cool the broth by placing the pan with the broth in an ice bath of water and ice cubes.
6.  Meanwhile as the shrimp chills, drain the water from the sliced onion, add the juice of four limes, orange juice, salt and pepper, mix well and let sit for 10 minutes. Add the shrimp broth, ketchup, mustard, and stir until all ingredients are mixed.  Add the finely chopped cilantro and grate 2 tomato into the marinated mixture
7.  Add the cooled shrimp and the finely sliced tomatoes, mix all ingredients and refrigerate for 1- 3 hours before serving.

Cook's Notes

  • The longer the ceviche marinates the better it will taste.
​​
  • Ceviche can be serve as an appetizer with plantain chips or as a main​ course with rice.