Ecuadorian Shrimp Ceviche Recipe
Servings: 4
Ingredients
- 1 lb shrimp, peeled and cleaned
- 1 lrg tomato, roasted peeled and seeded
- 2 x jalapeno peppers, roasted peeled and seeded
- 2 x red peppers, roasted peeled seeded
- 1/2 med onion, roasted
- 3/4 c. fresh lime juice
- 1/2 c. fresh orange juice
- 1/4 x tomato juice tabasco
- 1 sm tbs. sugar salt
- 1 sm whole red onion sliced thin
- 2 Tbsp. chives, minced
- 2 Tbsp. scallions, minced several whole leaves cilantro
- 1 lrg tomato minced
Directions
- Place cleaned shrimp into a pot of boiling water for approx. 2 min (no longer) then remove to an ice bath. Place all remaining ingredients in the blender and liquify. Pour the shrimp over mix and chill.
- Combine all garnish ingredients and toss with shrimp ceviche before serving. To Serve, place shrimp ceviche on individual serving dishes and randomly sprinkle the cornnuts and popcorn around the plate. Reproduced by permission from Ten Speed Press.
- [Ceviche is an appetizer which is popular throughout Latin America. The acidity of the lime juice actually "cooks" the shrimp or possibly fish and firms the flesh. ]
- The recipe includes the popcorn and corn nuts which Ecuadorians traditionally place as garnish on the table when serving ceviche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 23 | 11% |
| Total Fat 2.53g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 222mg | 9% |
| Potassium 750mg | 21% |
| Total Carbs 22.07g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.51g | 7% |
| Protein 25.77g | 41% |
