Around The World In 80 Foods – Country 1

Ecuador

Quito Style Ceviche

an unusual ceviche because it uses precooked shrimp

 

ceviche1

My mother learned to make this when we lived in Quito in the early 1960’s

 

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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