Ecuadorian Shrimp Ceviche
Ingredients
- 1 lb shrimp (16 - 20); peeled, deveined and cut in half lengthwise ==
- 1 large tomato
- 2 jalapeno chiles
- 1 red bell pepper
- ½ onion
- ¾ cup freshly squeezed lime juice
- ½ cup freshly squeezed orange juice
- ¼ cup canned tomato juice
- 1 tbsp granulated sugar|sugar
- tabasco sauce to taste
- salt to taste ==
- 1 small red onion; thinly sliced
- 2 tbsp chopped chives
- 2 tbsp sliced scallions
- ¼ cup chopped fresh cilantro leaves ==
- ½ cup freshly made plain; unsalted popcorn
- ½ cup unsalted corn nuts
- Bring a large saucepan of water to a boil.
- Add the shrimp, turn off heat, and blanch for only 1½ minutes.
- Remove immediately from water with a wire-mesh strainer, put into an ice bath to cool.
- Drain shrimp thoroughly; put in a mixing bowl.
- Place dressing ingredients in a blender or food processor and puree until smooth.
- Pour over the shrimp and toss. ==
- Roast, peel, seed and chop the tomato, jalapeno chiles and red bell pepper.
- Roast and chop the onion.
- Mix with lime, orange and tomato juice.
- Add sugar, tabasco and salt. ==
- Just before serving, toss the ceviche with red onion, chives, scallions, and cilantro.
- Transfer to serving plates, sprinkle with the popcorn and corn nuts, and serve.
This article uses material from the "Ecuadorian Shrimp Ceviche" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
