Ecuadorian - Ecuadorean Ceviche
- Ready In:
- 31mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 2 lbs shrimp, peeled and deveined
- 10 limes, juice of
- 1 lemon, large, juice of
- 4 valencia oranges, juice of
- 2⁄3 cup ketchup
- 1 teaspoon mustard, regular, not grainy, not dijon
- 2 -4 tablespoons tapatio hot sauce (use less if you don't like heat)
- 6 tomatoes, Roma, seeded and diced finely
- 2 red onions, cut in half and sliced very finely
- 1⁄2 cup cilantro leaf, chopped finely
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- 1. Bring 3 cups water to a low boil in a skillet. Add shrimp and turn after 30 seconds. After a total of 1 minute in the pan, drain shrimp and put into a large bowl to cool. If you use jumbo shrimp, you can cook for 1 1/2 minutes.
- 2. Whisk together the lime, lemon and orange juices in a medium bowl. Whisk in the ketchup, mustard, Tapatio hot sauce, salt and pepper. Set aside.
- 3. Add onions, tomatoes and cilantro to the shrimp. Mix.
- 4. Pour juice mixture over the shrimp mixture. Stir it.
- 5. Refrigerate the ceviche for at least 2 hours, but 4-6 hours results in much better flavor.
- 6. Serve.
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RECIPE SUBMITTED BY
Pesto lover
United States