Ecuadorian Shrimp Ceviche Delight
Ecuadorian Shrimp Ceviche
Serves: 2, Difficulty: Expert
Preparation Time: 20 minutes, Cooking Time: 10 minutes
Ingredients
- 300 grams Shrimp, peeled and deveined
- 150 grams Tomatoes, diced
- 100 grams Red onion, finely chopped
- 100 ml Lime juice, freshly squeezed
- 100 ml Orange juice, freshly squeezed
- 20 grams Fresh cilantro, chopped
- 2 cloves Garlic, minced
- Salt, to taste
- Black pepper, to taste
- 100 grams Plantain chips, for serving
- 10 ml Olive Oil
- 20 grams Ketchup
- 10 grams Sugar
Method
- In a medium saucepan, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, until just pink. Drain and transfer to an ice bath to stop the cooking. Set aside.
- In a large bowl, combine the lime juice, orange juice, and minced garlic. Add the sugar and olive oil, stirring to combine.
- Incorporate the diced tomatoes, chopped red onion, and cilantro into the juice mixture. Season with salt and pepper to taste.
- Gently fold the shrimp into the mixture, ensuring they are well-coated with the flavors. Let the mixture marinate in the refrigerator for 10-15 minutes to blend the flavors.
- Before serving, taste and adjust the seasoning with additional salt, pepper, or lime juice if necessary.
- Serve the shrimp ceviche in bowls, accompanied by crispy plantain chips for a delightful crunch.
Tips
- Ensure the shrimp are very fresh to achieve the best taste. Rinse them in cold water before cooking to maintain their delicate flavor.
- For an extra kick, add a small chopped chili pepper or a splash of your favorite hot sauce.
- Marinate the shrimp just before serving to maintain their tender texture and fresh flavors.
Nutritional Information
Nutrient | Per 100g | Per Serving |
---|---|---|
Energy | 150 kcal / 628 kJ | 300 kcal / 1256 kJ |
Fat | 4g | 8g |
Saturated Fat | 1g | 2g |
Carbohydrates | 20g | 40g |
Sugars | 10g | 20g |
Proteins | 10g | 20g |
Salt | 1g | 2g |