Ecuadorean Shrimp Ceviche with Oranges
- 1 large tomatoes, halved, seeds removed
- 2 jalapeno peppers, halved, seeds removed
- 1 red bell pepper, halved, seeds removed
- 1⁄2 yellow onion, peeled
- 1 lb medium shrimp, deveined, peeled, halved lengthwise
- 3⁄4 cup lime juice, freshly squeezed
- 1⁄2 cup orange juice, freshly squeezed
- 1⁄4 cup tomato juice
- 1 tablespoon sugar
- 1 1⁄2 teaspoons kosher salt, plus more (or to taste)
- Tabasco sauce
- 2 tablespoons chives, chopped
- 2 tablespoons scallions, finely sliced
- 1⁄4 cup cilantro, chopped
- 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.
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