Recipe: Ecuadorian Shrimp Ceviche (4)

Ecuadorian Shrimp Ceviche (1)

The recipe includes the popcorn and corn nuts that Ecuadorians traditonally 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.
Serves 4

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 mix over the shrimp, 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

..............................................

Ecuadorian Shrimp Ceviche (2)

1 pound extra-large shrimp (16 to 20 pieces), peeled and de-veined

Marinade

1 large ripe but firm tomato or 2 to 3 ripe plum tomatoes
1 small white onion
2 mirasol or jalape o chiles
1 red bell pepper
1/4 cup freshly squeezed Key lime or lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon sugar
Salt to taste
Hot pepper sauce to taste (optional)

Garnish

1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1/2 cup plain, unsalted popcorn
1/2 cup corn nuts

Bring a large saucepan of water to a boil. Add shrimp, turn off heat, and blanch for 1 1/2 minutes. Remove immediately from water with wire-mesh strainer and transfer to an ice bath to cool. Drain shrimp thoroughly and place in a glass or pottery mixing bowl.

Cut tomato and onion in half. Preheat a well-seasoned griddle or heavy skillet over medium-high heat. Place tomato, onion, chiles and bell pepper on griddle and roast 6 to 8 minutes, turning with tongs to lightly brown all sides. Seed and chop tomato and peel and chop onion. Place chiles and pepper in a closed paper bag for a few minutes to steam, then using a small sharp knife, peel them and remove and discard stem ribs and seeds. When handling hot chiles, be careful not to touch your face or eyes before washing your hands. Chop bell pepper and chiles.

Place chopped ingredients, fruit juices and sugar in blender or food processor and puree until smooth. Season to taste with salt and pepper sauce. Pour marinade over the shrimp and toss. Cover and refrigerate for at least 1 hour or up to 8 hours.

Before serving, toss the ceviche with red onion and cilantro. Transfer to serving plates, sprinkle with popcorn and corn nuts and serve. Makes 4 servings.
................................................
SHRIMP Ceviche (3)

1 lb Shrimp
1 1/2 cups Orange juice
1/2 cup Lemon juice
1/4 cup Catsup
1 Onion, sliced thin
Salt and pepper to taste
Hot sauce to taste

Cook shrimp in boiling salted water for 3 minutes - NO MORE! Allow to cool and remove shells and devain. Cut shrimp into two or three pieces depending on size. Add the juices, salt and pepper, catsup, hot sauce, and onion. Leave in refrigerator for several hours before eating.
..............................................

PERUVIAN FISH AND SHRIMP CEVICHE

1 pound medium shrimp (16/20 per pound), peeled and cleaned
2 pounds meaty white fish, like sea bass, boned, and cut into large dice
1 red onion, minced
1 piece ginger, peeled, minced
1 clove garlic, minced
1/4 habanero or Scotch bonnet, minced (no seeds or ribs)
1 celery rib, minced
Salt and black pepper
5 lemons, juiced
5 limes, juiced
1 bunch cilantro, chopped
2 ears of corn, grill with husk on

Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.

Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.

Yield: 8 to 12 servings
Prep Time: 2 hours