Ecuadorian Shrimp Ceviche

This recipe is courtesy of Douglas Rodriguez. Do not be fooled, the simplicity of this recipe you will thoroughly enjoy the flavor of the shrimp with its delicious dressing. The highlight may be a perfect pork carnitas. Proof of the pudding pumpkin dessert with gingerbread crust.

Ingredients

• 1 Lb. (450 g), (16 to 20) large shrimp, peeled and deveined
• Dressing
• 1 large tomato, roasted, peeled and chopped
• 2 jalapeno peppers, roasted, seeded and chopped
• 1/2 onion, chopped roasted
• 3/4 cup freshly squeezed lemon juice
• 1/2 cup freshly squeezed orange juice
• 1/4 cup tomato juice
• 1 Tbsp. sugar
• Tabasco sauce to taste
• Salt to taste
• 1 red onion sliced ​​thin girl
• 2 Tbsp. chopped chives
• 2 Tbsp. of green onions or scallions, thinly sliced
• 1/4 chopped fresh cilantro Ttaza
• 1/2 cup popcorn, unsalted freshly made
• 1/2 cup corn kernels roasted without salt (corn nuts)

Preparation


Boil water in a large pot, add the shrimp, put out the fire and let the shrimp whiten no more than a minute and a half. Drain the shrimp immediately and change to a bowl of ice water to cool. Using a blender or food processor, process or blend dressing ingredients to form a uniform puree. already cold shrimp and out of the water with ice, add the dressing over the shrimp. Revolver. Before serving, add shrimp onion, chives, green onions and cilantro. Serve in cups or bowls cevicheras bowls, garnish with popcorn and toasted corn grains.

Cooking time:  2 min

Ready in:  2 min

Country:  Ecuador

Season / Occasion: All year

Main ingredient:  Fish and Seafood