In Euador, the seafood in ceviche is cooked briefly before it's marinated - a policy adopted after a large cholera outbreak in the early 1990's. Shrimp ceviche is especially popular in Ecuador, and it often has a delicious tomato sauce - a sort of Latin cocktail sauce.
This shrimp ceviche has sweet, nutty Andean corn kernels (called choclo) and red onions. In Ecuador shrimp ceviche is often served with toasted chulpe corn (cancha) on the side, chifles (fried plantain chips), and cold beer.
- 2 to 3 cups small to medium shrimp
- 1/2 red onion
- Juice of 1 regular lime (or 4 small key limes)
- 1/4 cup fresh squeezed orange juice
- 1/2 cup ketchup
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 cup choclo, or other fresh corn kernels
- 1/4 cup packed cilantro leaves
- Cut the onion into the thinnest possible slices, slicing it with the cut side facing down so that the pieces are semicircular in shape.
- Place the onion slices in a bowl of cold salted water, and let soak for 20 minutes.
- Cook the corn kernels in a pot of boiling salted water until just tender. Drain and rinse with cold water.
- If the shrimp is not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot. Boil the shrimp for one to two minutes, until just cooked. Drain shrimp and rinse with cold water.
- De-vein the shrimp and trim off the tails, and place in a bowl.
- Drain onions and rinse with cold water. Add onions and corn to bowl with the shrimp.
- Whisk together lime juice, orange juice, ketchup, sugar, and vinegar. Toss with shrimp, corn, and onions. Taste and season with salt and pepper.
- Chill shrimp until ready to serve. Toss shrimp with cilantro before serving, and drizzle decoratively with ketchup if desired.
Serves 4 as a appetizer or light lunch.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|