Ecuadorean Shrimp Ceviche Recipe

Name: Ecuadorean Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomato, halved, seeds removed; 2 jalapeno peppers, halved, seeds removed; 1 red bell pepper, halved, seeds removed; 1/2 yellow onion, peeled; 1 pound medium shrimp, peeled, deveined, halved lengthwise; 1/2 cup freshly squeezed lime juice; 1/2 cup freshly squeezed orange juice; 1/4 cup tomato juice; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt, plus more to taste; Tabasco sauce to taste; 2 tablespoons chopped chives; 2 tablespoons finely sliced scallions; 1/4 cup chopped cilantro; 1/2 cup freshly made unsalted popcorn; 1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

Servings: persons

1 large tomato, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 pound medium shrimp, peeled, deveined, halved lengthwise
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more to taste
Tabasco sauce to taste
2 tablespoons chopped chives
2 tablespoons finely sliced scallions
1/4 cup chopped cilantro
1/2 cup freshly made unsalted popcorn
1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

1
Preheat the oven to 500 degrees and line a sheet pan with aluminum foil.
2
Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes.
3
Set aside to cool.
4
Meanwhile, bring a large saucepan of lightly salted water to a boil.
5
Add the shrimp and immediately turn off the heat.
6
Allow the shrimp to sit in the water 1 1/2 minutes.
7
Immediately drain the shrimp and submerge in a large bowl of very cold water.
8
When cool, drain and transfer shrimp to another large bowl and set aside.
9
Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt.
10
Blend until smooth.
11
Taste and season with Tabasco and salt to taste.
12
Pour the sauce over the shrimp and toss.
13
Chill until ready to serve.
14
Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.

189

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large tomato, halved, seeds removed, 2 jalapeno peppers, halved, seeds removed, 1 red bell pepper, halved, seeds removed, 1/2 yellow onion, peeled, and more.

Yes, Ecuadorean Shrimp Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ecuadorean Shrimp Ceviche

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