Ecuadorian Shrimp Ceviche with Plantain Chips Recipe

Ecuadorian Shrimp Ceviche with Plantain Chips

Ecuadorian Omnivore Delight

Indulge in the vibrant flavors of Ecuador with this exquisite Shrimp Ceviche accompanied by
crispy Plantain Chips. This dish, inspired by the Ecuadorian coastline, captures the essence of the
sea with succulent shrimp, invigorated by the tang of lime and orange, the bite of red onion, and the
herbaceous note of cilantro. This Ecuadorian Omnivore dish, with its diverse and bright ingredients, is
bound to tantalize your taste buds with its refreshing and invigorating essence.

Serves: 2, Difficulty: Expert

Preparation Time: 20 minutes, Cooking Time: 20 minutes

Ingredients

• 250 grams of shrimp, peeled and deveined
• 100 grams of tomatoes, diced
• 50 grams of red onion, finely sliced
• 50 ml of lime juice
• 50 ml of orange juice
• 10 grams of cilantro, finely chopped
• 2 cloves of garlic, minced
• 3 grams of salt
• 2 grams of black pepper
• 100 grams of plantain chips
• 10 grams of chopped parsley
• 2 grams of chili powder

Method

• Begin by juicing the lime and orange. In a bowl, combine the lime juice, orange juice, minced garlic, salt, and black pepper to create the ceviche marinade.
• Place the shrimp in the marinade and let it sit for 15 minutes, allowing the acid to gently cook the shrimp.
• Once the shrimp is ready, add the diced tomatoes, sliced red onion, chopped cilantro, and chili powder to the bowl. Mix gently to combine the flavors.
• Garnish the ceviche with finely chopped parsley for a fresh, aromatic touch.
• Serve the shrimp ceviche with a side of crispy plantain chips for a delightful crunch.

Tips

• To enhance the flavors, let the shrimp marinate in the refrigerator for 20 minutes for a more pronounced taste.
• Serve the ceviche in chilled bowls to keep it fresh and refreshing.

Nutritional Information