Doug
Rodriguez's Ecuadorian Shrimp Ceviche recipe on StarChefs
This wonderful recipe was
inspired by a trip Doug made to Ecuador. While there he sampled many ceviches,
but was impressed by this tomato based shrimp ceviche the most. The recipe includes
the popcorn and corn nuts that Ecuadorians traditonally place as garnish on
the table when serving ceviche.
[Ceviche is an appetizer that is popular throughout Latin America. The acidity
of the lime juice actually "cooks" the shrimp or fish and firms the flesh. -
Ed.]
Serves 4
- 1 lb. shrimp, peeled
and cleaned
- 1 large tomato, roasted
peeled and seeded
- 2 jalapeno peppers,
roasted peeled and seeded
- 2 red peppers, roasted
peeled seedes
- 1/2 medium onion,
roasted
- 3/4 cup fresh lime
juice
- 1/2 cup fresh orange
juice
- 1/4 tomato juice
- tabasco
- 1 small tbs. sugar
- salt
Place cleaned shrimp into a pot of boiling water for approx. 2 minutes (no
longer) then remove to an ice bath. Place all other ingredients in the blender
and liquify. Pour the shrimp over mix and chill.
Garnish
- 1 small whole red
onion sliced thin
- 2 tbls. chives, chopped
- 2 tbls. scallions,
chopped
- several whole leaves
cilantro
- 1 large tomato chopped
Combine all garnish ingredients and toss with shrimp ceviche before serving
To Serve
popcorn
cornnuts
Place shrimp ceviche on individual serving and randomly sprinkle the cornnuts
and popcorn around the plate.
Reproduced by permission from Ten Speed Press. NUEVO
LATINO © 1996 by Douglas Rodriguez
