Ecuadorean Shrimp Ceviche with Oranges

Ecuadorean Shrimp Ceviche with Oranges created by Probably This
Ingredients:
14
Yields:
4 servings.
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ingredients

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directions

  • 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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  1. Probably This
    This ceviche is a great alternative for those who love the tart and fresh flavor of ceviche but are wary about preparing raw seafood at home. The recipe did make a bit more of the marinade/sauce than was necessary, so you may want to add in a little extra shrimp!
     
  2. Probably This
    Ecuadorean Shrimp Ceviche with Oranges Created by Probably This
  3. Probably This
    Ecuadorean Shrimp Ceviche with Oranges Created by Probably This
  4. Probably This
    Ecuadorean Shrimp Ceviche with Oranges Created by Probably This
  5. Z-chef
    Truly worth the effort. If you're wondering how many limes to buy, 5 limes gave me the 3/4 c of lime juice. I've made this several times and I can tell you that the shortcut of bottled lime juice in one batch did not have nearly the flavor of the real thing.
     

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