JOHANNA'S SHRIMP CEVICHE - ECUADORIAN STYLE
Steps:
- Cut whole onions in half, then make thin, long slices from each half onion. The thin slices should then be cut in half. Place the onions in a bowl and squeeze the juice of the limes over the onions and add a pinch of salt. Combine the onions, lime juice and salt, mix by hand to coat onions thoroughly. Melt the butter in a deep skillet over medium heat. Add the shrimp and cook for 3-5 minutes (until the shrimp are just cooked, be careful not to overcook the shrimp) Remove the shrimp from the skillet but reserve the liquid in the skillet (the melted butter and water from cooking shrimp). Return skillet with liquid to medium heat, add ketchup, sugar and combine ingredients together. Remove from heat and let liquid cool. Before moving on to the next step, taste the onions that have been marinating while you cooked the shrimp. If the onions are too salty, give them a light rinse with water, and drain before moving on to the last step. After the liquid from the skillet has cooled, pour the liquid from the skillet into a serving bowl. Add the onion mixture, shrimp, orange juice, olive oil and chopped parsley to the serving bowl. Mix well and set aside. That completes the shrimp ceviche, it should be served at room temperature over warm white rice.
ECUADORIAN - ECUADOREAN CEVICHE
This is one of my favorite family recipes. It is great as a first course or for lunch. I usually use medium shrimp for this dish, but it doesn't really matter what size the shrimp are. It's not really hot, but you can use less hot sauce (or more if you like). We usually serve it with plain popcorn on top, though some skip the popcorn. Don't use buttery popcorn, only plain will do. Some Ecuadorians serve it with maiz tostado, which is a kind of fried/toasted corn kernal which doesn't pop. You can buy maiz in markets that carry Andean products. You have to saute them in hot oil until they get toasted. This dish is served in a wide champagne goblet or a dish in which you would serve a shrimp cocktail. Cooking time listed is for shrimp. Chilling time is not listed.
Provided by Pesto lover
Categories < 60 Mins
Time 31m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 218.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 220.9, Sodium 875.5, Carbohydrate 29.1, Fiber 6.1, Sugar 9.7, Protein 26.5
ECUADOREAN SHRIMP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
- Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.
ECUADOREAN SHRIMP CEVICHE
Steps:
- Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast 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. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
- Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender 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, cilantro, popcorn and corn nuts.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 10 grams, TransFat 0 grams
CEVICHE DE CAMARONES (ECUADOREAN SHRIMP COCKTAIL)
This great twist on shrimp cocktail is delicious and refreshing appetizer for your latin themed meal, or makes a tasty snack right out of the fridge.
Provided by Chef RayRay
Categories Vegetable
Time 1h20m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
- Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour.
- Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately.
- Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy.
- Garnish with lime slices and cilantro sprigs.
Nutrition Facts : Calories 326.2, Fat 15.1, SaturatedFat 2.3, Cholesterol 220.9, Sodium 758.1, Carbohydrate 24.1, Fiber 5, Sugar 10.1, Protein 26.7
More about "johannas shrimp ceviche ecuadorian style recipes"
ECUADORIAN-STYLE SHRIMP CEVICHE (CEVICHE DE …
From readyseteat.com
Cuisine South AmericanTotal Time 30 minsCategory Main DishCalories 212 per serving
- Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with pepper. Cook 3 to 4 minutes or just until shrimp turns pink, stirring frequently. Remove from skillet; place in shallow container. Cool 10 minutes in refrigerator.
- Stir together drained tomatoes, orange juice, ketchup, cilantro, oil and mustard in large bowl. Add onion mixture and shrimp; toss together to combine.
SHRIMP CEVICHE ECUADORIAN STYLE - GOYA FOODS
From goya.com
Servings 6Total Time 25 mins
RECIPE: ECUADORIAN SHRIMP CEVICHE | JAMES BEARD …
From jamesbeard.org
ECUADOR CEVICHE DE CAMERONES (SHRIMP CEVICHE
From internationalcuisine.com
ECUADORIAN SHRIMP CEVICHE RECIPE | JAMES BEARD …
From jamesbeard.org
JORGIES ECUADORIAN STYLE CEVICHE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
SHRIMP CEVICHE {CEVICHE DE CAMARóN} | LAYLITA'S RECIPES
From laylita.com
ECUADORIAN CEVICHE RECIPES - LAYLITA'S RECIPES
From laylita.com
ECUADORIAN STYLE: SHRIMP CEVICHE - WINE ENTHUSIAST
From winemag.com
RECIPE: ECUADORIAN SHRIMP CEVICHE - EXPRESSNEWS.COM
From expressnews.com
ECUADORIAN SHRIMP WITH COCONUT SAUCE - GOYA FOODS
From goya.com
SHRIMP CEVICHE (ECUADORIAN STYLE) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ECUADORIAN SHRIMP CEVICHE - BY AMAZINGPALEO.COM
From amazingpaleo.com
ECUADORIAN SHRIMP CEVICHE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SHRIMP CEVICHE ECUADORIAN STYLE | RECIPE | CEVICHE RECIPE, SEAFOOD ...
From pinterest.co.uk
ECUADORIAN CEVICHE (SHRIMP CEVICHE FROM THE HIGHLANDS) …
From chefspencil.com
ECUADORIAN SHRIMP CEVICHE RECIPE
From pinterest.ca
LUKE WHAT'S COOKIN': ECUADORIAN SHRIMP CEVICHE - BLOGGER
From lukewhatscookin.blogspot.com
17 ECUADORIAN SHRIMP CEVICHE RECIPE IDEAS - PINTEREST
From pinterest.com
ECUADORIAN SHRIMP CEVICHE - PLAIN.RECIPES
From plain.recipes
RECIPE: ECUADORIAN SHRIMP CEVICHE (4) - RECIPELINK.COM
From recipelink.com
ECUADORIAN SHRIMP CEVICHE - COLEY COOKS
From coleycooks.com
ECUADORIAN SHRIMP CEVICHE : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
ECUADORIAN SHRIMP CEVICHE RECIPE | LET'S DISH - MASTERCOOK
From mastercook.com
REILLY'S RECIPES: ECUADORIAN-STYLE SHRIMP CEVICHE
From reillysrecipes.blogspot.com
SHRIMP CEVICHE ECUADORIAN STYLE - ALL THAT COOKING
From allthatcooking.com
SHRIMP CEVICHE - CREOLE CONTESSA
From creolecontessa.com
ECUADORIAN SHRIMP CEVICHE | COOKING TECHNIQUES - GREAT …
From greatchefs.com
DOUG RODRIGUEZ'S ECUADORIAN SHRIMP CEVICHE RECIPE ON STARCHEFS
From starchefs.com
ECUADORIAN SHRIMP CEVICHE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SHRIMP CEVICHE - ECUADORIAN STYLE - PAMELA'S GLUTEN FREE RECIPES
From pamelasglutenfreerecipes.com
ECUADORIAN SHRIMP CEVICHE - YOUTUBE
From youtube.com
ECUADORIAN CEVICHE RECIPES - FOOD NEWS
From foodnewsnews.com
ECUADORIAN SHRIMP CEVICHE - PLAIN.RECIPES
From plain.recipes
BLOG OF AUTHOR LAURA RESAU: ECUADORIAN SHRIMP CEVICHE... MMM..
From lauraresau.blogspot.com
ECUADOR SHRIMP CEVICHE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ECUADORIAN CEVICHE (SHRIMP CEVICHE FROM THE HIGHLANDS) RECIPE
From easy-recipes.info
SHRIMP CEVICHE FROM ECUADOR | GOYA | CEVICHE RECIPE, CEVICHE, …
From pinterest.com
ECUADORIAN SHRIMP CEVICHE | HOW TO MAKE SHRIMP CEVICHE
From youtube.com
10 BEST ECUADORIAN SHRIMP CEVICHE RECIPE IDEAS - PINTEREST
From pinterest.ca
SHRIMP CEVICHE ECUADORIAN STYLE | RECIPE - PINTEREST.CO.UK
From pinterest.co.uk
ALWAYS DELICIOUS, SOMETIMES COOKED: AN ECUADORIAN SHRIMP …
From gourmetproject.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love