Ecuadorian Shrimp Ceviche Recipe for Two

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