Recipe: Bunuelos, Ecuador Vegetable Stew, Potato Soup Ajiaco, Ecuadorian Shrimp Ceviche

Bunuelos Ecuador
6 servings

4 tablespoons butter
1/4 cup sugar
2 teaspoons grated lemon rind
1 cup water
1 cup flour
4 eggs
Oil for deep frying

SAUCE:
1 cup dark brown sugar
3 tablespoons flour
1 cup water
2 tablespoons heavy cream
1 tablespoon butter
1/2 teaspoon vanilla

Combine the butter, sugar, lemon rind and water in a saucepan. Bring to a boil, stirring occasionally. Add the flour all at once, beating hard.

Cook about 2 minutes until the dough leaves the sides of the pan. Remove from the heat and add the eggs, 1 at a time. Beat until smooth and shiny. Form balls of the dough with 2 teaspoons and fry in preheated 375 degrees F. oil for 5 minutes until puffed and lightly browned.

Drain on paper towels. To prepare the sauce, combine the sugar and flour in a saucepan and stir in the water gradually. Cook over medium heat, stirring constantly, until the mixture thickens. Add cream, butter and vanilla and mix well. Serve the hot sauce with the fritters.

---

Ecuador-Vegetable stew-LOCRO:
8 servings

Latin Americans frequently use seasonal squash and pumpkin to add thickness and color to stew. This version comes from Ecuador.

2 tablespoons butter
2 onions finely chopped
2 cloves garlic, crushed
1/2 cup tomato sauce
1/2 cup water
1 cup canned corn, drained
1 cup fresh or frozen peas
1 teaspoon salt
Freshly ground black pepper
4 medium sized potatoes, peeled and cut into eighths
1 (16 ounce) can pumpkin
1 cup milk
3/4 cup grated Gruyere cheese

Heat the butter in a large saucepan and saute the onions and garlic until golden brown. Add the tomato sauce, water, corn, peas, salt and pepper and bring to a boil. Lower the heat, cover and simmer 10 minutes. Add the potatoes, pumpkin and milk. Cover and simmer over the lowest possible heat 45 minutes to 1 hour. Stir in the cheese and remove from the heat. Serve with boiled rice.

---

Ecuador Potato Soup Ajiaco
Round The World Cooking Library
Makes 6 servings

In Latin America, nearly every meal begins with soup. The Latin Americans create soups of great distinction with subtle blends of spice and seasoning. Soups are always served with a very special eye for color and appetite appeal.

4 tablespoons butter
3 onions, finely chopped
2 tablespoons flour
3 cups chicken broth
4 potatoes, peeled and diced
1/8 teaspoon saffron
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
3 cups milk
1/2 cup green peas
3 eggs
1/4 pound cream cheese
1 avocado, peeled and sliced

Heat the butter in a large saucepan. Add the onions and fry for 10 minutes. Add the flour and mix until smooth. Add the chicken broth gradually, stirring constantly until boiling. Add the potatoes, saffron, salt and cayenne pepper and simmer for 20 minutes. Add the milk and peas and continue cooking gently for 5 minutes. Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beating constantly to avoid curdling. Return the contents of the bowl to the saucepan and heat but do not boil. Place a few thin slices of avocado in each soup bowl and pour the hot soup over them.

---

DOUG RODRIGUEZ'S ecuadorian SHRIMP CEVICHE
from StarChefs
Makes 4 servings

"This wonderful recipe was inspired by a trip Doug made to Ecuador. While there he sampled many ceviches, but was impressed by this tomato based shrimp ceviche the most. The recipe includes the popcorn and corn nuts that Ecuadorians traditionally place as garnish on the table when serving ceviche."

[Ceviche is an appetizer that is popular throughout Latin America. The acidity of the lime juice actually "cooks" the shrimp or fish and firms the flesh. - Ed.]

1 lb. shrimp, peeled and cleaned
1 large tomato, roasted peeled and seeded
2 jalapeno peppers, roasted peeled and seeded
2 red peppers, roasted peeled seeded
1/2 medium onion, roasted
3/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 tomato juice
Tabasco
1 small tbs. sugar
salt

Place cleaned shrimp into a pot of boiling water for approx. 2 minutes (no longer) then remove to an ice bath. Place all other ingredients in the blender and liquify. Pour the shrimp over mix and chill.

Garnish

1 small whole red onion sliced thin
2 tbls. chives, chopped
2 tbls. scallions, chopped
several whole leaves cilantro
1 large tomato chopped

Combine all garnish ingredients and toss with shrimp ceviche before serving

To Serve
popcorn
cornnuts

Place shrimp ceviche on individual serving and randomly sprinkle the cornnuts and popcorn around the plate.