Making this typical Ecuadorian dish is an easy and exciting way to mix things up in the kitchen! It is simple and quite easy to make, as it only requires a few simple steps. This Ecuadorian ceviche recipe makes four servings, and it takes 20 minutes to make.
Before beginning the cooking process, take the shrimp out of the freezer and leave it in the refrigerator overnight. The next day, wash the shrimp and place them in a medium bowl. Boil six cups of water in a large cooking pot at medium-high heat. Add the salt, pepper, cumin powder, garlic clove, and three cilantro branches. When the water is boiling, gently put in the shrimp and let them cook for about four minutes, or until they are cooked pink. Take out one cup of the water from the cooking pot and set it aside for later use. Then use a strainer to drain and rinse shrimp.
After that, cut and peel half of one onion into long slices (Julienne Cut). Place the onion into a bowl filled with a ½ cup of water and heat it for one minute in the microwave. Remove the onion from the water by using a strainer and move them to a bowl. Squeeze one lemon’s juice over the onion to completely cover them and stir. Let that rest for five minutes. In the meantime, dice the tomato and mince the five remaining cilantro leaves.
In a large bowl, mix the tomato, cilantro, onion, shrimp, orange juice, mustard, and olive oil. Squeeze two lemons over the bowl, add in the reserved water from when the shrimp was being cooked and add in the ketchup. (An alternative to the ketchup may be to blend two large tomatoes and then sift that before adding them in.)
Serve even portions and then enjoy! This dish goes well with popcorn over the ceviche (really, it makes it tastier). It can also be accompanied by plantain chips (chifles) or fried plantains (patacones) on the side.
Note: The author’s grandma, Maria Correa, provided this recipe.
Ingredients:
1 Lb of Shrimp, Peeled and Deveined
1 Tsp of Salt
¼ Tsp of Pepper
¼ Tsp Cumin Powder
1 Garlic Clove
½ Red Onion
3 Medium, Green Lemons
1 Large Tomato
8 Cilantro Branches
1 Cup of Orange Juice
1 Tsp of Mustard
2 Tbsp of Ketchup (or 2 Large Tomatoes)
1 Tsp of Olive Oil