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.]
- 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
- 1 small tbs. sugar
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.
- 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
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