Ceviche de Camarón

Ecuadorian shrimp ceviche in tomato and orange broth.

Ingredients

• 700 g Shrimp
• 2 Red onion
• 4 Tomatoes
• 1 cup Orange juice
• ½ cup Lime juice
• 3 tbsp Ketchup
• ½ cup Coriander
• 1 Chili
• 2 tsp Salt
• 1 cup Corn nuts

Method

1. Poach the shrimp — Cook the shrimp briefly in salted water for 2 minutes, then plunge into ice water — keep a cup of the cooking liquid.
2. Pickle the onion — Rinse thin-sliced red onion in salted water, then dress with lime.
3. Make the broth — Blend the tomato with orange juice, lime, ketchup and the reserved shrimp liquid.
4. Combine — Mix the shrimp, onion and broth and chill 1 hour.
5. Ceviche is ready — Serve cold with coriander, chili and crunchy corn nuts on top.

More Ecuador recipes

• Encebollado
• Llapingachos