Ecuadorean Shrimp Ceviche with Oranges





  • Preheat the oven to 500 degrees.
  • Line a baking tray with aluminum foil.
  • Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
  • Bake until charred, about 30 minutes.
  • Set aside to cool.
  • 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 1 1/2 minutes.
  • Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
  • When cool, drain the shrimp on paper toweling.
  • Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off 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 toss.
  • Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.