Updated May 22, 2015.
In Euador, the sea food in ceviche is cooked briefly before it's marinated - an insurance policy adopted following a large cholera outbreak in early 1990's. Shrimp ceviche is particularly popular in Ecuador, also it frequently includes a scrumptious tomato sauce - a kind of Latin cocktail sauce.
This shrimp ceviche has sweet, nutty Andean corn kernels (known as choclo ) and red onions. In Ecuador shrimp ceviche is frequently offered with toasted chulpe corn (cancha) quietly, chifles (fried plantain chips), and cold beer.
Ingredients
- 2-3 cups promising small to medium shrimp
- 1/2 red onion
- Juice of just one regular lime (or 4 small key limes)
- 1/4 cup pure orange juice
- 1/2 cup ketchup
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 cup choclo, or any other fresh corn kernels
- 1/4 cup packed cilantro leaves
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Preparation
- Cut the onion in to the thinnest possible slices, slicing it using the cut side facing lower so the pieces are semicircular fit.
- Put the onion slices inside a bowl of cold salted water, and let soak for 25 minutes.
- Prepare the corn kernels inside a pot of boiling salted water until just tender. Drain and rinse with cold water.
- When the shrimp isn't cooked, bring a pot of salted water to some boil, and add some juice of 1 lime towards the pot. Boil the shrimp for you to two minutes, until just cooked. Drain shrimp and rinse with cold water.
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- De-vein the shrimp and trim from the tails, and put inside a bowl.
- Drain onions and rinse with cold water. Add onions and corn to bowl using the shrimp.
- Whisk together lime juice, orange juice, ketchup, sugar, and vinegar. Toss with shrimp, corn, and onions. Taste and season with pepper and salt.
- Chill shrimp until prepared to serve. Toss shrimp with cilantro before serving, and drizzle decoratively with ketchup if preferred.
Serves 4 like a appetizer or light lunch.
