Ecuadorian Shrimp Ceviche

Introduction

History

Ceviche has been a traditional dish in Ecuador for centuries, with its origins dating back to the Inca Empire. The dish was originally made with raw fish marinated in citrus juices, which would "cook" the fish without heat. Over time, variations of ceviche have emerged, including shrimp ceviche, which has become a favorite among seafood lovers.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use fresh shrimp for the best flavor and texture.

- Be careful not to overcook the shrimp during the blanching process, as they can become tough.

- Marinate the shrimp in the dressing for at least 30 minutes to allow the flavors to meld together.

- Serve the ceviche chilled for a refreshing taste.

Serving Suggestions

Serve the shrimp ceviche with crispy plantain chips or toasted corn nuts for added crunch. Pair it with a cold beer or a refreshing glass of white wine.

Cooking Techniques

Blanching the shrimp helps to partially cook them while maintaining their tender texture. Marinating the shrimp in the citrus dressing allows the flavors to develop and infuse into the seafood.

Ingredient Substitutions

If you prefer a milder heat, you can substitute the jalapeno chiles with a milder pepper, such as bell pepper or poblano pepper. You can also adjust the amount of Tabasco sauce to suit your taste preferences.

Make Ahead Tips

You can prepare the shrimp and dressing ahead of time and refrigerate them separately. Just toss the ceviche with the tossed ingredients and garnish right before serving to maintain the freshness and crunchiness.

Presentation Ideas

Serve the shrimp ceviche in individual martini glasses or small bowls for an elegant presentation. Garnish with a sprig of cilantro or a slice of lime for a pop of color.

Pairing Recommendations

Pair this shrimp ceviche with a crisp and light white wine, such as Sauvignon Blanc or Pinot Grigio. A cold beer, such as a pilsner or lager, also complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftover shrimp ceviche in an airtight container in the refrigerator for up to 2 days. Do not freeze the ceviche, as the texture of the shrimp may become mushy when thawed. Serve the ceviche chilled and do not reheat it.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 45% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains shellfish

Summary

This shrimp ceviche is a good source of protein and vitamin C, while being relatively low in calories and carbohydrates. It is a healthy and flavorful dish to enjoy.

Summary

Ecuadorian Shrimp Ceviche is a delicious and refreshing dish that is perfect for a light and healthy meal. With its zesty flavors and fresh ingredients, this ceviche is sure to be a hit at your next gathering. Enjoy the flavors of Ecuador with this simple and flavorful recipe!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, just like any other, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, my eyes fell upon a simple yet intriguing recipe for Ecuadorian Shrimp Ceviche.

I had always been fascinated by different cuisines from around the world, and the thought of trying my hand at making this traditional dish excited me. The recipe called for fresh shrimp, ripe tomatoes, red onions, cilantro, and plenty of lime juice - all ingredients that I had readily available in my kitchen.

Excited to embark on this culinary adventure, I set out to gather all the necessary ingredients. I made my way to the local fish market, where I carefully selected the freshest shrimp I could find. The fishmonger, a kind gentleman with a weathered face and a warm smile, told me stories of his own travels to Ecuador and how he had learned to make the perfect ceviche from a local chef. His words only fueled my excitement, and I couldn't wait to get started on making my own version of this delicious dish.

Back at home, I meticulously chopped the tomatoes, onions, and cilantro, taking care to dice them into uniform pieces. I could already smell the fresh, tangy aroma of the lime juice as I squeezed the juice from each plump lime into a small bowl. The sound of the shrimp sizzling in a hot pan filled the kitchen, and I knew that I was on the right track.

As I mixed all the ingredients together in a large bowl, I couldn't help but feel a sense of pride and accomplishment. The vibrant colors of the dish reminded me of the bustling markets I had visited during my own travels, and I knew that this recipe would soon become a staple in my own kitchen.

I let the ceviche marinate in the refrigerator for a few hours, allowing the flavors to meld together and intensify. The anticipation of tasting the final result was almost too much to bear, but I knew that good things come to those who wait.

When the time finally came to serve the ceviche, I carefully spooned the mixture onto a bed of crisp lettuce leaves and garnished it with a sprinkle of fresh cilantro. The dish looked almost too beautiful to eat, with its vibrant colors and enticing aroma.

As I took my first bite, a wave of flavors washed over my taste buds - the tanginess of the lime, the sweetness of the shrimp, and the kick of the red onions all blended together perfectly. I closed my eyes and savored each mouthful, feeling a sense of satisfaction that only comes from creating something truly special.

From that day on, Ecuadorian Shrimp Ceviche became a beloved recipe in my repertoire. I shared it with friends and family, who all marveled at the exotic flavors and vibrant colors of the dish. It became a symbol of my love for cooking and my passion for exploring new culinary traditions.

And as I sit here now, many years later, reminiscing about that fateful day when I discovered the recipe for Ecuadorian Shrimp Ceviche, I can't help but smile. It's amazing how a simple dish can hold so many memories and bring so much joy. And for that, I am eternally grateful.

Categories

| Chives Recipes | Cilantro Recipes | Ecuadorian Appetizers | Ecuadorian Meat Dishes | Ecuadorian Recipes | Green Onion Recipes | Jalapeno Pepper Recipes | Lime Juice Recipes | Onion Recipes | Orange Juice Recipes | Popcorn Recipes | Red Bell Pepper Recipes | Red Onion Recipes | Shrimp Recipes | Tomato Juice Recipes | Tomato Recipes |

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