Shrimp Ceviche II

Shrimp Ceviche II Recipe from Ecuador

Region / culture: Ecuador | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Shrimp Ceviche II is a delicious and refreshing dish that is perfect for a light and healthy meal. This recipe combines the flavors of shrimp, onions, peppers, tomatoes, and cilantro with a tangy and zesty marinade made with lemons, garlic, cumin, and ketchup. It is a popular dish in many Latin American countries and is often served as an appetizer or main course.

History

Ceviche is a traditional dish from Latin America that dates back to ancient times. It is believed to have originated in Peru, where it was made with raw fish marinated in citrus juices. Over time, different variations of ceviche have been created using a variety of seafood, including shrimp. Shrimp Ceviche II is a modern twist on this classic dish, incorporating new flavors and ingredients to create a unique and delicious recipe.

Ingredients

1 lb (454 g) of peeled and deveined shrimp.
1 large onion, sliced.
1 green pepper.
1 tomato.
the juice of 2 lemons.
salt.
cumin.
garlic.
ketchup.
cilantro.

How to prepare

To prepare the onion salsa, start by slicing the onion. Wash it with salt and water, then place it in a bowl along with some salt, sliced pepper, chopped tomato, cilantro, and the juice of the lemons.
Let the mixture sit for approximately 20 minutes.
Peel and wash the shrimps, then marinate them in a paste made by blending garlic, salt, pepper, cumin, and water.
Cook the shrimps in some water for a few minutes, until they turn pink.
Next, combine the onion salsa with the cooked shrimps and add ketchup to taste. Remember to check the salt.
Serve the dish with some popcorn, fried plantains, or even rice.
Some people enjoy pairing ceviche with a bottle of beer, especially as a remedy for hangovers.
As mentioned earlier, you can also use other types of seafood in this recipe. Enjoy!

Variations

You can use different types of seafood, such as fish or scallops, in place of shrimp.
Add diced avocado or mango for a sweet and creamy twist.
Spice up the dish with some chopped jalapenos or hot sauce for a fiery kick.

Cooking Tips & Tricks

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

- Marinate the shrimp in the garlic, salt, pepper, cumin, and water paste for at least 30 minutes to allow the flavors to penetrate the meat.

- Cook the shrimp just until they turn pink to avoid overcooking and becoming tough.

- Adjust the amount of ketchup and salt to suit your taste preferences.

- Serve the ceviche chilled for a refreshing and appetizing dish.

Serving Suggestions

Serve Shrimp Ceviche II with some popcorn, fried plantains, or rice for a complete and satisfying meal.

Cooking Techniques

Marinate the shrimp in the garlic, salt, pepper, cumin, and water paste for maximum flavor.

- Cook the shrimp just until they turn pink to avoid overcooking.

Ingredient Substitutions

You can use lemon juice in place of lime juice for a slightly different flavor.

- Substitute red onion for white onion for a milder taste.

Make Ahead Tips

You can prepare the onion salsa and marinate the shrimp ahead of time and combine them just before serving for a quick and easy meal.

Presentation Ideas

Serve Shrimp Ceviche II in a chilled glass bowl or on a bed of lettuce for an elegant presentation. - Garnish with fresh cilantro leaves or a slice of lemon for a pop of color.

Pairing Recommendations

Pair Shrimp Ceviche II with a crisp white wine or a cold beer for a refreshing and enjoyable meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Serve chilled or at room temperature for the best flavor.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

10g per serving

Fats

2g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for individuals with shellfish allergies.

Summary

Shrimp Ceviche II is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and nutritious option for a light and refreshing meal.

Summary

Shrimp Ceviche II is a delicious and healthy dish that is perfect for a light and refreshing meal. With its tangy and zesty flavors, this recipe is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day and I was at a friend's backyard barbecue. The host had prepared a beautiful spread of food, but what caught my eye was a colorful bowl filled with shrimp ceviche. I had never tasted ceviche before, let alone made it myself, but something about the bright colors and fresh ingredients called out to me.

I approached my friend and asked her about the dish. She explained that ceviche is a traditional Latin American dish made with raw fish or seafood marinated in citrus juices, typically lime or lemon. The acid from the citrus juices "cooks" the seafood, giving it a tangy and refreshing flavor. My friend graciously shared her recipe with me, and from that day on, shrimp ceviche became a staple in my summer cooking repertoire.

As I began experimenting with the recipe, I quickly realized that there are countless variations of ceviche, each with its own unique twist. Some recipes call for additional ingredients like avocado, mango, or jalapenos, while others stick to the basics of shrimp, lime juice, and cilantro. I found myself constantly seeking out new recipes and techniques, eager to expand my culinary skills and create the perfect shrimp ceviche.

One day, while browsing through an old cookbook at a thrift store, I stumbled upon a recipe for "Shrimp Ceviche II." Intrigued by the name, I decided to give it a try. The recipe was a bit different from what I was used to - it called for a mix of orange and lime juice, as well as a generous amount of garlic and red onion. I was excited to see how these flavors would come together to create a unique and delicious dish.

I gathered all the ingredients and got to work in the kitchen. The smell of freshly squeezed citrus juices and minced garlic filled the room, creating a mouth-watering aroma that made my stomach growl in anticipation. I carefully diced the shrimp into bite-sized pieces and combined them with the citrus juices, allowing them to marinate and "cook" for a few hours.

As I waited for the shrimp to absorb the flavors of the marinade, I reflected on the journey that had led me to this moment. From that fateful barbecue to the countless hours spent experimenting with different ingredients, I had come a long way in my quest to perfect the art of shrimp ceviche. And now, as I stirred the vibrant mixture in front of me, I couldn't help but feel a sense of pride and satisfaction in how far I had come.

Finally, the moment of truth arrived. I scooped a spoonful of the shrimp ceviche onto a tortilla chip and took a bite. The explosion of flavors in my mouth was nothing short of magical - the tangy citrus juices, the freshness of the shrimp, and the subtle kick of garlic and onion all coming together in perfect harmony. I closed my eyes and savored the moment, feeling grateful for the journey that had brought me to this delicious dish.

From that day on, "Shrimp Ceviche II" became a beloved recipe in my collection. I shared it with friends and family, who all marveled at the unique combination of flavors and begged me to make it again and again. And as I continued to cook and explore new recipes, I knew that my love for shrimp ceviche would always hold a special place in my heart, reminding me of the joy and satisfaction that comes from creating something truly delicious.