Ceviche was everywhere in Ecuador sometimes fish, sometimes shrimp and sometimes vegetarian. It was not quite like ceviche that I had had before, as the marinade had tomato in it and the prawns did appear to be cooked. On doing research on my return I found out that after a large cholera outbreak in the 1990's it became a policy to cook the shrimp lightly first, so this is what I did.
3 cups of raw shrimp
1 red onion thinly sliced
Juice and zest of 1 lime
Juice of one orange
6 tomatoes chopped
1 teaspoon sugar
1/4 cup packed cilantro leaves
salt and pepper to taste
Place the tomatoes in a blender or food processor.
Chop until pureed, then place a sieve over a bowl and push as much of the liquid through as you can.
3 cups of raw shrimp
1 red onion thinly sliced
Juice and zest of 1 lime
Juice of one orange
6 tomatoes chopped
1 teaspoon sugar
1/4 cup packed cilantro leaves
salt and pepper to taste
Place the tomatoes in a blender or food processor.
Chop until pureed, then place a sieve over a bowl and push as much of the liquid through as you can.
This will give you about 1 cup of tomato liquid, but it really does depend on the tomatoes.
Add all the other ingredients except the shrimp.
Now for my least favourite job (right after peeling pearl onions) peel and devein the shrimps.
Toss in a non stick frying pan until just turned pink, you really want to barely cook them.
Add to the sauce and taste for seasoning.
Cover and place in the fridge for a couple of hours to soak up the flavours and let the acid from the citrus finish cooking them.
These were delicious and would make a wonderful addition to a buffet in the summer, though I would have to have Connie over to do the peeling and deveining. I am sure for a price you can buy them that way.
