Ecuadorean Shrimp Ceviche

Name: Ecuadorean Shrimp Ceviche
Total time: 45 min
Yield: 4 servings
Cuisine: latin american
Ingredients: 1 large tomato, halved, seeds removed; 2 jalapeno peppers, halved, seeds removed; 1 red bell pepper, halved, seeds removed; 1/2 yellow onion, peeled; 1 pound medium shrimp, peeled, deveined, halved lengthwise; 1/2 cup freshly squeezed lime juice; 1/2 cup freshly squeezed orange juice; 1/4 cup tomato juice; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt, plus more to taste; Tabasco sauce to taste; 2 tablespoons chopped chives; 2 tablespoons finely sliced scallions; 1/4 cup chopped cilantro; 1/2 cup freshly made unsalted popcorn; 1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

Recipe from Patria

Adapted by Molly O'Neill

Total Time: 45 minutes
Rating: 4(79)
Comments: Read comments

Featured in: Food; Passion Fish

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Ingredients

Yield:4 servings

1large tomato, halved, seeds removed
2jalapeno peppers, halved, seeds removed
1red bell pepper, halved, seeds removed
½yellow onion, peeled
1pound medium shrimp, peeled, deveined, halved lengthwise
½cup freshly squeezed lime juice
½cup freshly squeezed orange juice
¼cup tomato juice
1tablespoon sugar
1½teaspoons kosher salt, plus more to taste
Tabasco sauce to taste
2tablespoons chopped chives
2tablespoons finely sliced scallions
¼cup chopped cilantro
½cup freshly made unsalted popcorn
½cup unsalted corn nuts, or salted corn nuts, rinsed

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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 1½ 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.
Step 3
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.

Ratings

4 out of 5

79 user ratings

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Comments

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Caitrin2 years ago

Wow. This is fantastic. I roasted all veg for 20 min and no issues. Probably just some differences in oven temps between folks. Anyway love this recipe.

spbjackson3 years ago

Tomatoes & jalapeños 10 mins, red peppers, 20 mins, separate onion rings. Chunk rather than purée and drained off liquid to serve. Will use serranos next time for more heat. Made w hearts of palm I/o shrimp.

Nanette4 years ago

Crowd pleaser. I left the charred veggie skins on for a more roasted flavor and found I had enough of the juice for 2 lbs of shrimp and a cubed avocado. A nice, light summer dish.

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