Ecuadorean Shrimp Ceviche
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1large tomato, halved, seeds removed
- 2jalapeno peppers, halved, seeds removed
- 1red bell pepper, halved, seeds removed
- ½yellow onion, peeled
- 1pound medium shrimp, peeled, deveined, halved lengthwise
- ½cup freshly squeezed lime juice
- ½cup freshly squeezed orange juice
- ¼cup tomato juice
- 1tablespoon sugar
- 1½teaspoons kosher salt, plus more to taste
- Tabasco sauce to taste
- 2tablespoons chopped chives
- 2tablespoons finely sliced scallions
- ¼cup chopped cilantro
- ½cup freshly made unsalted popcorn
- ½cup unsalted corn nuts, or salted corn nuts, rinsed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
211 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 25 grams protein; 700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
- Step 2
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1½ minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
- Step 3
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. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.
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Cooking Notes
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Caitrin
Wow. This is fantastic. I roasted all veg for 20 min and no issues. Probably just some differences in oven temps between folks. Anyway love this recipe.
spbjackson
Tomatoes & jalapeños 10 mins, red peppers, 20 mins, separate onion rings. Chunk rather than purée and drained off liquid to serve. Will use serranos next time for more heat. Made w hearts of palm I/o shrimp.
Nanette
Crowd pleaser. I left the charred veggie skins on for a more roasted flavor and found I had enough of the juice for 2 lbs of shrimp and a cubed avocado. A nice, light summer dish.
Melissa
This was good! I did have the issue of my tomato halves literally charring away to nothing while they baked, so I’ll have to watch out for that in the future but otherwise a tasty fairly straightforward recipe.
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