ECUADOREAN SHRIMP CEVICHE
Steps:
- Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
- Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
- Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 10 grams, TransFat 0 grams
ECUADOREAN SHRIMP CEVICHE WITH ORANGES
Make and share this Ecuadorean Shrimp Ceviche with Oranges recipe from Food.com.
Provided by Philip and Karen Se
Categories Healthy
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees.
- Line a baking tray with aluminum foil.
- Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
- Bake until charred, about 30 minutes.
- Set aside to cool.
- Meanwhile, bring a large saucepan of lightly salted water to a boil.
- Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
- Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
- When cool, drain the shrimp on paper toweling.
- Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
- Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
- Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
- Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.
ECUADOREAN SHRIMP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
- Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.
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