Best Ecuadorean Shrimp Ceviche Recipes

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CEVICHE DE CAMARONES (ECUADOREAN SHRIMP COCKTAIL)



Ceviche De Camarones (Ecuadorean Shrimp Cocktail) image

This great twist on shrimp cocktail is delicious and refreshing appetizer for your latin themed meal, or makes a tasty snack right out of the fridge.

Provided by Chef RayRay

Categories     Vegetable

Time 1h20m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 14

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb unpeeled shrimp
1/2 medium white onion
1/3 cup chopped fresh cilantro
1/2 cup ketchup
1 -2 tablespoon bottled hot sauce
2 tablespoons extra virgin olive oil
1 cup diced cucumber
1/2 cup diced tomato
1 small avocado
salt and pepper
1 large garlic clove
3 cups popped popcorn (unsalted microwave popcorn-no butter)

Steps:

  • Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
  • Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour.
  • Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately.
  • Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy.
  • Garnish with lime slices and cilantro sprigs.

Nutrition Facts : Calories 326.2, Fat 15.1, SaturatedFat 2.3, Cholesterol 220.9, Sodium 758.1, Carbohydrate 24.1, Fiber 5, Sugar 10.1, Protein 26.7

ECUADOREAN SHRIMP CEVICHE WITH ORANGES



Ecuadorean Shrimp Ceviche with Oranges image

Make and share this Ecuadorean Shrimp Ceviche with Oranges recipe from Food.com.

Provided by Philip and Karen Se

Categories     Healthy

Yield 4 servings.

Number Of Ingredients 14

1 large tomatoes, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 lb medium shrimp, deveined, peeled, halved lengthwise
3/4 cup lime juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more (or to taste)
Tabasco sauce
2 tablespoons chives, chopped
2 tablespoons scallions, finely sliced
1/4 cup cilantro, chopped

Steps:

  • Preheat the oven to 500 degrees.
  • Line a baking tray with aluminum foil.
  • Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
  • Bake until charred, about 30 minutes.
  • Set aside to cool.
  • Meanwhile, bring a large saucepan of lightly salted water to a boil.
  • Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
  • Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
  • When cool, drain the shrimp on paper toweling.
  • Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
  • Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
  • Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
  • Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.

ECUADOREAN SHRIMP CEVICHE



Ecuadorean Shrimp Ceviche image

Provided by Molly O'Neill

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 large tomato, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 pound medium shrimp, peeled, deveined, halved lengthwise
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more to taste
Tabasco sauce to taste
2 tablespoons chopped chives
2 tablespoons finely sliced scallions
1/4 cup chopped cilantro
1/2 cup freshly made unsalted popcorn
1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

Steps:

  • Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
  • Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
  • Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 10 grams, TransFat 0 grams

ECUADOREAN SHRIMP CEVICHE



Ecuadorean Shrimp Ceviche image

Provided by Florence Fabricant

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 pounds small or medium shrimp, shelled and deveined
Juice of 2 limes
Juice and grated rind of 1/2 orange
2 ripe tomatoes, peeled, seeded and chopped
1/2 cup finely chopped sweet onion
1 fresh mild to hot red chili, seeded and finely chopped, or to taste
Salt and hot red pepper flakes to taste
Freshly popped unbuttered popcorn

Steps:

  • Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
  • Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.

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