Ecuadorian shrimp or prawn ceviche
Ecuadorian recipes
Seafood
Launch
Easy
25'
Each Latin country has its own signature recipes and ceviches are also part of the gastronomy of several countries, but always with a different touch. Ecuador also has them and among them is the prawn ceviche, which is served as an appetizer or main dish.
Ingredients
For the ceviche
- 1 unit of medium red onion, finely chopped
- 4 unit of lemon juice
- 1 unit of tomato and citrus marinade (find recipe below)
- 4 cups of water
- 2 unit of chives without roots
- 1 kg of -large shrimp, peealed and clean
- 2 tablespoon of coriander finely chopped
To garnish or decorate
- 1 unit of Fresh coriander sprigs
- 300 grs of of Extra steamed rice
- 2 packages of of GOYA Salty Plantain
For the tomato and citric marinade
- 1 bottle of tomato sauce
- 0.75 cups of sour orange juice
- 0.25 cup of ketchup
- 1 tablespoon of mustard
- 1 tablespoon of of Único Olive Oil
- 1 tablespoon of of Adobo with GOYA pepper
- 0.5 tablespoon of of Panca Pepper Paste
Preparation
Marinade preparation
Mix tomato sauce, orange juice, ketchup, mustard, olive oil, Goya abobo and aji amarillo paste if you want a spicy touch. Chill for 2 hours.
Preparation of the ceviche
- Mix onion and lime juice in a bowl. Four hours before the ceviche is scheduled to be served, combine half of the onion/lemon juice mixture with the tomato and citrus marinade. Save the rest of the onion/lemon juice mixture for garnish later.
- In a skillet, simmer the scallions in water for five minutes over low heat. Add the shrimp, cover the pan for two minutes until they turn pink. Drain the water and rinse with cold water. Discard the scallions.
- Combine shrimp, marinade and chopped cilantro. Cover and refrigerate for about three hours.
- Season with Adodo Goya with Pepper to taste and serve in individual servings, garnish with remaining onion/lemon mixture and cilantro sprigs. Serve with popcorn, fried snack plantains, or a delicious serving of rice prepared to taste. Enjoy.
Products for the recipe
