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Ecuadorian Shrimp Ceviche
Ecuadorian Shrimp Ceviche
A light and tangy South American classic. This Ecuadorian white shrimp ceviche is served cold and is the ultimate refreshment for a hot afternoon. The key to a good Ceviche is all about the curing process rather than the cooking...
Ingredients
- 2 kg Ecuadorian white shrimp peeled and deveined
- ½ small red onion finely chopped
- 1 jalapeño finely chopped
- ¾ cup fresh lemon juice from about 6 lemons
- ¼ cup ketchup
- 1 cup fresh orange juice from about 3 oranges
- 2 tsp salt
- 3 tbsp fresh cilantro finely minced
- 2 green plantains peeled
- vegetable oil for frying
Instructions
- Put the onions, jalapenos and lemon juice in a large bowl and leave to one side to marinate.
- Peel and devein Ecuadorian white shrimp and place the shells and tails to one side.
- Boil a medium-sized pot of water and add the shrimp. Cook for only about 3 minutes.
- Once cooked place the shrimp straight into an ice bath.
- Add the shells and tails to the water, turn off the heat, and allow to stew.
- Drain and dry the Ecuadorian white shrimp. Mix with the onions, jalapenos and lemon juice and marinate for about 15 minutes in the fridge. Leave the shrimp shells to soak.
- Strain out the shells and add 3 cups of the poaching liquid to the shrimp, along with the ketchup, orange juice, salt, cilantro and stir until thoroughly combined.
- Cover and allow to chill in the refrigerator for 1 hour, but overnight is best.
- Heat about 1 inch of oil in a heavy-bottomed pan or a deep fryer to 375 degrees.
- Grate the plantains into large slices. Fry them until golden brown and crisp. Place on paper towels to absorb excess oil. Sprinkle with salt, then repeat with the remaining plantains.
- To serve, add the ceviche into serving bowls, and include plenty of liquid. Sprinkle with fried plantains and serve ice cold, with the remaining plantains on the side.
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