1001 Recipe

Ecuadorian shrimp ceviche with oranges

0 min
hard
14 ingredients
Category
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Ecuadorian shrimp ceviche with oranges

Ceviche is one of the most emblematic dishes of Latin American cuisine, with roots dating back to the indigenous cultures of the Pacific coast. In Ecuador, ceviche has a special identity, adapting to the country's own ingredients and flavors. Unlike other versions that use only fish, Ecuadorian ceviche is distinguished by the use of seafood such as shrimp, combined with citrus juices that provide freshness and an unmistakable flavor.

In other Latin American countries, this dish may have different names or preparations. For example, in Peru, fish ceviche is very popular, while in Mexico the term "ceviche" is used for similar marinated dishes but with variations in seasonings and seafood. In Ecuador, it is also usually served with plantain chips or popcorn, making the gastronomic experience even more complete.

The inclusion of citrus fruits like orange in Ecuadorian ceviche is a special touch that adds sweetness and balance to the dish, differentiating it from more traditional versions that use only lemon or lime. This reflects the richness and culinary diversity of Ecuador and its Pacific coast.

How to prepare Ecuadorian Shrimp Ceviche with Oranges

Preheat the oven to 500 degrees.

Line a baking sheet with aluminum foil.

Place the tomato, jalapeños, bell pepper, and onion, with the cut side down, on the sheet.

Roast until charred, approximately 30 minutes.

Set aside to cool.

Meanwhile, bring a large pot of lightly salted water to a boil.

Add the shrimp and immediately turn off the heat.

Let the shrimp sit in the water for 1 1/2 minutes.

Remove the shrimp from the pot, place them in a colander, and rinse with very cold water.

When cold, drain the shrimp on paper towels.

Place the shrimp in a large, non-reactive container and set aside.

Remove the skins from the tomato and peppers.

Place the tomato, peppers, and onion in a blender along 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 mix.

Refrigerate until ready to serve.

Serve in small bowls garnished with chives, scallions, and cilantro.

Ecuadorian shrimp ceviche with oranges

Ingredients (14)

  • Tomatoes
  • Jalapeño Peppers
  • Red Bell Pepper
  • Yellow Onion
  • Medium Shrimp
  • Lime Juice
  • Orange Juice
  • Tomato Juice
  • Sugar
  • Kosher Salt
  • Tabasco Sauce
  • Chives
  • Scallions
  • Cilantro

Instructions (18 steps)

  1. 1 Preheat the oven to 500 degrees
  2. 2 Line a baking sheet with aluminum foil
  3. 3 Place the tomatoes, jalapeños, bell pepper, and onion, cut side down, on the sheet
  4. 4 Roast until charred, approximately 30 minutes
  5. 5 Set aside to cool
  6. 6 Meanwhile, bring a large pot of lightly salted water to a boil
  7. 7 Add the shrimp and turn off the heat immediately
  8. 8 Let the shrimp sit in the water for 1 1/2 minutes
  9. 9 Remove the shrimp from the pot, place them in a colander, and rinse with very cold water
  10. 10 When cold, drain the shrimp on paper towels
  11. 11 Place the shrimp in a large, non-reactive bowl and set aside
  12. 12 Remove the skins from the tomatoes and peppers
  13. 13 Place the tomatoes, peppers, and onion in a blender along with the lime juice, orange juice, tomato juice, sugar, and salt
  14. 14 Blend until smooth
  15. 15 Taste and season with Tabasco and salt to taste
  16. 16 Pour the sauce over the shrimp and mix
  17. 17 Refrigerate until ready to serve
  18. 18 Serve in small bowls garnished with chives, scallions, and cilantro

Nutritional Information

Calories: 147 kcal
Protein: 34%
Carbohydrates: 5%
Fat: 2%
Sugar: 41%
Sodium: 65%

Percent Daily Value for nutrients; calories are shown in kcal.

Category

Appetizers

Tags

15 Minutes Or Less Preparation Time Dish Type Main Ingredient Preparation Occasion Healthy Appetizers Main Course Seafood Oven Low Fat Shrimp Dietary Low Saturated Fat Low Calorie Low Carb Low In Something Shellfish Equipment Number Of Servings