Ecuadorean Shrimp Ceviche With Oranges Recipe

Name: Ecuadorean Shrimp Ceviche With Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomatoes, halved, seeds removed; 2 jalapeno peppers, halved, seeds removed; 1 red bell pepper, halved, seeds removed; 1/2 yellow onion, peeled; 1 lb medium shrimp, deveined, peeled, halved lengthwise; 3/4 cup lime juice, freshly squeezed; 1/2 cup orange juice, freshly squeezed; 1/4 cup tomato juice; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt, plus more (or to taste); Tabasco sauce; 2 tablespoons chives, chopped; 2 tablespoons scallions, finely sliced; 1/4 cup cilantro, chopped

Servings: persons

1 large tomatoes, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 lb medium shrimp, deveined, peeled, halved lengthwise
3/4 cup lime juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more (or to taste)
Tabasco sauce
2 tablespoons chives, chopped
2 tablespoons scallions, finely sliced
1/4 cup cilantro, chopped

1
Preheat the oven to 500 degrees.
2
Line a baking tray with aluminum foil.
3
Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
4
Bake until charred, about 30 minutes.
5
Set aside to cool.
6
Meanwhile, bring a large saucepan of lightly salted water to a boil.
7
Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
8
Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
9
When cool, drain the shrimp on paper toweling.
10
Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
11
Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
12
Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
13
Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.

193

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 large tomatoes, 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 With Oranges 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.

That's it — enjoy your meal!

Ecuadorean Shrimp Ceviche With Oranges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions