Ceviche de Quito

My mother learned how to make this dish from a native of Quito while we were living there in the early 1960’s.  She has been making it every Thanksgiving and Christmas since then.  Unlike ceviches of other places, the recipe she learned starts with cooked shrimp.  The original recipe called for a handful of popcorn to be laid on top just before serving.  My mother was not a fan of popcorn so she always made it without.

1 pound small shrimp

1 red onion, thinly sliced

2 cups fresh orange juice

1 cup fresh lemon juice

½ cup ketchup

1 tablespoon tomato paste

Tabasco sauce to taste

Salt and pepper to taste

If the shrimp is not cooked, bring a pot of salted water to a boil and boil the shrimp for one to two minutes, until just cooked. Drain shrimp and rinse with cold water.  De-vein the shrimp and trim off the tails, and place in a bowl.

Whisk together the juices, ketchup, Tabasco, tomato paste, salt and pepper.  Add the onion and shrimp.  Stir together, then place in refrigerator for several hours.  Overnight works best.

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