Ecuadorian Shrimp Ceviche Recipe
Ingredients to make Ecuadorian Shrimp Ceviche:
• 1 kilogram of shrimp
• 2 units of large red onions (red onion / paiteña)
• 2 units of very ripe tomatoes
• 1 bunch of coriander
• 4 units of Lemons
• 1 tablespoon of Mustard
• 2 tablespoons of tomato sauce
• 2 tablespoons of oil
• 1 pinch of salt
How to make Ecuadorian Shrimp Ceviche:
We will start this delicious Ecuadorian shrimp ceviche by putting the shrimp in a pan of boiling salted water, and letting them boil for 5 minutes. You have to put the shrimp when the water is boiling. It is recommended that to remove the shrimp from the boiling water we use a strainer as seen in the photo. Next we must remove the shrimp from the boiling water and let them cool in water with some ice cubes to stop the cooking immediately.
On the other hand, peel the onion, chop it into very fine half-moons and wash them with salt and sugar. Then cut the four lemons and squeeze them, peel the tomatoes and remove the seeds, chop them into squares, and then mix all this with the onion that we have prepared before, the tomato sauce, the mustard, the coriander, the salt, the pepper, and the oil. Everything well mixed will form our Ecuadorian shrimp ceviche.
Next, when the shrimp and water are cold, mix it with everything else. That is, put the shrimp inside the mixture that we have made previously. This Ecuadorian shrimp ceviche is served with popcorn, white rice, plantain chips, and toasted corn.
