In Ecuador the ceviche is National dish par excellence, it constitutes a very special dish in the Ecuadorian seafood restaurant.
The preparation of ceviche includes some kind of fish raw, which is mixed with other ingredients, among which is the lemon juice.
They are also used shrimp, octopus in making this dish. These ingredients can be used alone or combined with fish.
Today we are dealing with a shrimp ceviche, as its name indicates, the main ingredient is shrimp.
Shrimp ceviche is an easy dish to prepare and pleasant taste tropical.
This dish, shrimp ceviche, is very popular in all the cities of Ecuador, and in a very special way it is prepared and consumed in the coastal cities.
El Shrimp ceviche it's a plate of flavor delicious and very refreshing.
Some are presented Variaciones shrimp ceviche by including an ingredient such as mango, avocado, some kind of hot pepper, accentuating its tropical flavor.
In Ecuador ceviche is so popular that in all cities you can get cevicherias.
Shrimp ceviche recipe
Plateau: Prohibited
Cooking: Ecuadorian
Preparation time: 2 hours
Difficulty de preparation: Easy
Servings: 6
Author: Leyla Pujol
El Shrimp ceviche It is a dish high in vitamins, minerals and delicious on the palate. It allows high glucose levels to be maintained and is also easy to prepare. The perfect dish for a delicious lunch! Know the recipe and prepare them today.
Ingredients to prepare shrimp ceviche
If you would like to prepare the ceviche shrimp, you must purchase the following ingredients: 50 grams of purple onion, 500 grams of peeled, cooked and deveined shrimp, 100ml of lemon juice, 50ml of orange juice, 10 grams of cilantro, 10 grams of chili, 20 grams of oil and salt to taste.
You should also take into account the accompaniment, although you can choose one only to your liking or to the taste of your family / friends. These are: tostones, patacones, plantain chifles, popcorn, toasted corn, avocado.
Shrimp ceviche preparation
After having the ingredients of Shrimp ceviche, we will proceed to its simple preparation. The steps are the following:
STEP 1 – CHOPPING
This step is usually very common among people who eat Shrimp ceviche. But, if you prefer it whole, you can also eat it that way. Otherwise, simply cut the shrimp into 2-3 parts (if it is medium size) and dice it. Also grab the red onion and chop half into slices and half into cubes.
STEP 2 – RINSE
It should add the diced onions, in cold water to eliminate the strong taste of it.
STEP 3 – MIX
You need mix the shrimp with the chili peppers, the peppers and the diced onions together with 80ml of lemon juice, the 50ml of orange juice and salt.
STEP 4 – REFRIGERATE
You should let it refrigerate to marinate for 1 hour or until it marinates and looks good in color.
STEP 5 – THE PERFECT COMPANION
While shrimp are refrigerated and manage to marinate, you must make the ceviche companion. To do this, you will use the sliced onions and the leftover 20ml of lemon juice. Then, in a cup, sprinkle salt over it and cover with cold water.
Finally, by performing the 5 steps above you will be able to serve the ceviche accompanied by tanned onion along with the garnish you have previously chosen (patacones, corn, avocado). Let us know if you liked our recipe in the comments!
Shrimp Nutrition Facts
One medium shrimp with shell:
Calories: 7
Fats: 0,12 grams
Carbohydrates: 0,06 grams
Protein: 1,38 grams
Cholesterol: 10 milligrams
Sodium: 31 grams
Potassium: 9 milligrams
types of ceviche
En Ecuador can be tasted different types of ceviche.
In rural areas of India, families in charge of a blind minor frequently isolate and deprive him/her of the care and attention they provide to their other children; such situation becomes even more severe among lower-caste families, orphans and if the blind child is a girl. different regions of this South American country, the ceviche using as a base ingredient different types of shell, prawns, fish, shrimp and other shellfish.
At dawn they take these fruits from the sea.
The ladies of the coast are very popular with their ceviche sales a seashore, they also market it in the Destinations, in restaurants known as cevicheria
Among the various types of ceviche that are prepared in Ecuador are:
- The shrimp ceviche: As its name indicates, the main ingredient is shrimp. This ceviche is presented in dishes similar to those used to serve the soup, only a little smaller. In the preparation it is used, in addition to boiled shrimp, lemon and orange juices, pepper, red onion, tomato sauce, cilantro, pepper; It is accompanied with chifles, canguil or toasted corn. whistles.
- Fish ceviche, octopus, shell, lobster, squid, chocho and crab; In this type of ceviche shark or sierra is used, it is cut into cubes. Let it marinate in lemon juice for several hours. Next, we will add the red onion sauce and chopped coriander to the bird that we marinate.
- Raw fish ceviche, This ceviche is commonly prepared using a fish known as rock croaker. This fish is mixed with pepper, preferably green, red onion, pepper, coriander, this can be replaced by coriander. When serving this ceviche, it is accompanied with toasted corn, canguil or patacones. This ceviche is the most popular on the coast of Ecuador.
- The mule foot ceviche, the mule leg, is a type of oyster. The way to prepare this ceviche is very similar to the one followed to prepare raw fish ceviche. The main difference is that the oyster, but it varies in that the oyster is steamed so that it opens. With only one oyster a large plate of ceviche is made.
- In the Sierra region, because the ingredients typical of the coast are not available, a ceviche is made using lupine as the main ingredient, this is mixed with coriander, tomato tanning, lemon and salt. Optionally, you can add chili; he chocho ceviche we can serve it with toasted corn, canguil and chifles.
- Heart of palm and mushrooms are also used to make ceviche. To prepare hearts of palm or mushroom ceviche proceed in a similar way to the one followed to prepare chochos ceviche.
- When diners do not like shellfish, in Ecuador it is customary to offer as an alternative the Chicken Ceviche. It is prepared by cooking the chicken and then it is prepared following one of the different ways of preparing the other ceviches.
Ceviche: Ecuadorian or Peruvian?
El ceviche It is a typical dish in several countries of Latin America.
Ecuador and Peru the countries where ceviche has higher popularity.
They turn out Similar the preparations Ecuadorian ceviche and Peruvian ceviche, however, can be noted algunas differences between both preparations. It is important to note that in both countries ceviche is prepared using similar ingredients, among which are sea bass, dorado, black shells, subtle lemon, paiteña onion.
Let us highlight the most significant difference between both ceviches: The difference is referred to the way to serve the ceviche:
- En Ecuador, it is customary to serve the ceviche in the juices where the main ingredient (fish, shrimp, octopus, oysters, ...) was cooked or sancocho. It is a very juicy ceviche, its appearance is a bit soupy. Accompaniments when serving this shrimp ceviche: Ecuadorians usually accompany this dish with toasted corn, patacones, chifles or canguil. There are diners who like to add tomato sauce and mustard to the ceviche when eating it.
- En Peru se it serves a little drier ceviche, the juice produced by the sauces when preparing it is not incorporated.
