← Back to Search Results
curing American, Ecuadorian
Ecuadorian Shrimp Ceviche

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I recently tasted a ceviche with Asian pear and grapefruit, sweet shrimp, orange clams, and scallops. It’s hard not to be amazed how far ceviche has come from the coast of South America, where there are literally hundreds of versions. In order to taste an authentic Ecuadorean version of this popular dish, I visited Josephina and Alfredo Vizueta of Passaic, New Jersey. Rather than using the blender and the food processor her daughters gave her, Josephine cuts everything by hand with a knife and grinds spices with a stone mortar and pestle. Although she always loved cooking, Josephine, born in a small Andean village and married at thirteen, never wanted to work as a cook. “Cooking is what I do for the family,” she says. “The tradition of ceviche depends on your parents,” she continued. “The shrimp holds its color better when it is cooked in its shell.” Red coloring is important in Ecuadorean ceviche, I learned, and thus the ketchup. I have added some avocado, which keeps its nice green color with so much lime added.

Yield: 8 Servings

Ingredients

  • 2 pounds unpeeled medium shrimp, washed
  • 3 tablespoons extra virgin olive oil
  • 1 orange, peeled and cut in half
  • 1 cup plus 1 tablespoon roughly chopped parsley
  • 1 cup plus 1 tablespoon roughly chopped cilantro
  • 1 tomato, chopped
  • 1 red onion, cut into small dice
  • 1 tablespoon sugar
  • 1 teaspoon salt, or to taste
  • 3 limes
  • 2 heaping tablespoons ketchup (approximately)
  • 1 avocado
  • Hot sauce for garnish
  • Plantain chips

Directions

1. Rub the shrimp with 1 tablespoon of the olive oil. Then squeeze the orange halves over the shrimp and simmer in a large frying pan, covered, for 5 minutes.

2. Remove the shrimp to a bowl and add a few ice cubes to prevent the shrimp from discoloring or shrinking. Strain the juice from the frying pan and pour into the bowl of a blender or food processor. Add 1 cup each of the parsley and cilantro as well as the tomato to the juice, then pulverize.

3. Peel the shrimp, cut in half lengthwise, and return to the bowl.

4. Stir the diced onion, sugar, and salt in a bowl with the herb mixture.

5. Cut the limes in half. Stick the tines of the fork in the center of a lime and rotate it as you squeeze it over the shrimp and onions, discarding any seeds. Stir in the remaining 2 tablespoons of olive oil and the ketchup and mix with a spoon then toss with the shrimp.

6. Refrigerate for a couple of hours, until cold. Just before serving, dice and add the avocado. Serve the ceviche in individual bowls, topped with dabs of ketchup or hot sauce and sprinkled with the remaining parsley and cilantro. Pass the plantain chips.


© 2005 Joan Nathan

Note from Cookstr's Editors

Nutritional information does not include hot sauce for garnish or plantain chips.

 

Nutritional Information

Nutrients per serving (% daily value)

235kcal (12%)
84mg (8%)
30mg (50%)
114mcg RAE (4%)
499mg
60mg
24g
5g
3g
11g
172mg (57%)
509mg (21%)
2g (8%)
11g (17%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
big-fat-cookies Big Fat Cookies
by Elinor Klivans
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?