Sun, beach, sand, a good cold beer and a delicious dish of Ecuadorian ceviche is my plan for happiness and good vibes.
Hello everyone, today we will make our Ecuadorian ceviche. This recipe is very easy and will be ready to eat in about 30 minutes.
Ingredients 1 kilo of whole shrimp
4 tomatoes
2 red onions
1 green pepper
2-4 limes or green lemons
2 oranges
1 handful of coriander
The quantities are designed to serve 4 moderate dishes, but we like it so much that we can eat it between 2.
Preparation Start by removing the heads from the shrimp and setting them aside. Then peel the shrimp one by one and save the "shell". A very easy way to remove the skin is to remove the first two parts of the skin and then press the end of the tail and it will come out super easy. (Don't forget to watch our video so you can see how simple it is).
Then, in a pot over medium heat, with a splash of oil, add the heads and the skin of the shrimp, add salt and sauté until they take on their characteristic red color. Add water and cook for 5 minutes, strain the broth and put it back in the pot.
Meanwhile clean the shrimp. This means removing the black vein that runs down the back of each shrimp. You just have to make a small longitudinal cut on the back of the shrimp, and with the knife you gently remove the vein. Once you have cleaned each shrimp, put them to cook for 1 minute over medium heat in the previously strained broth.
After a minute, put them in cold water to stop the cooking process.
Cut the onion into julienne strips and season it with salt and cold water for 5 to 10 minutes. We do this process to soften the strong flavor of the onion while maintaining its crunchy texture.
Meanwhile cut the bell pepper and 2 of the tomatoes into small squares. Grate the other 2 tomatoes through the thickest part of the grater
As the last steps, drain and wash the onion well with plenty of cold water. Also drain the shrimp and chop the coriander very small.
Now is the time to put it all together, in a large bowl add the shrimp, the pickled purple onion, peppers and diced tomato, grated tomato and shrimp broth. Squeeze the juice from the lemons and oranges, add a little mustard and coriander. Mix everything very well, taste and correct the flavor by adding more salt, lemon or orange depending on your taste.
Serve cold and accompany with canguil*, chifles**, toasted corn, avocado and a nice super cold beer.
*Canguil: Pop corn
**Chifles: Fried green plantain
As we always say:
If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how fast and delicious it is!
If you are a spicy lover, add as much chili sauce, chili flakes, or fresh chili as you dare.
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:
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