Tangy and Refreshing Shrimp Ceviche Recipe
Hey there, foodies and cooking enthusiasts! Are you ready for a flavor-packed journey to South America? Today, I’m excited to share with you my favorite Latin American recipe that will surely take your taste buds on a wild ride – Ecuadorean Shrimp Ceviche with Oranges!
Ceviche is a dish that originated in Peru but has since spread throughout Latin America, and each region puts its own spin on this seafood delicacy. The Ecuadorian shrimp ceviche, in particular, features fresh and juicy shrimp marinated in a tangy blend of lime and orange juice, paired with the sweetness of oranges, tomatoes, and red bell peppers.
This recipe is not just any regular shrimp ceviche; it’s loaded with classic Ecuadorian flavors such as cilantro, scallions, chives, and Tabasco sauce. It’s easy to make and only requires basic ingredients that are readily available. Plus, it’s gluten-free and low in calories – perfect for those who are health-conscious.
I personally grew up eating dishes like this prepared by my abuela (grandmother), who passed down her family recipe. This recipe has been abuela-approved and has been enjoyed by generations of Ecuadorians.
So, whether you’re hosting a Latin American-themed party or wanting to impress friends and family with something new and exciting – this Ecuadorian Shrimp Ceviche with Oranges will surely transport you to the heart of South America!
So grab your apron, sharpen your knives, let’s get the fiesta started!
Why You’ll Love This Recipe
Alright folks, let me tell you why you’re going to love this Ecuadorean Shrimp Ceviche with Oranges Recipe.
First of all, it’s like a party in your mouth! The spicy kick of Tabasco sauce, the freshness of lime and orange juice added together to make a refreshing citrus taste, and the crunchiness of tomatoes, onions, and red bell peppers in every bite will take your taste buds on a tropical getaway trip. Trust me; you won’t be able to resist this dish even if you wanted to!
Secondly, it’s an excellent alternative to traditional cooked shrimp recipes. This ceviche recipe is made with raw shrimp that gets marinated in fresh lime and orange juice for that perfect tangy flavor that makes everything come together perfectly. With its Ecuadorian-style shrimp ceviche recipe made using traditional flavors of cilantro, chives and scallions, it’s the perfect go-to dish for any occasion.
And last but certainly not least, it’s an easy-to-make recipe that will impress anyone who tries it. You don’t need to be a professional chef to create this flavorful masterpiece; even Abuela approved this recipe as an Ecuadorian classic.
So if you’re looking for that perfect appetizer or light dinner option, grab those fresh ingredients and try out this Ecuadorean Shrimp Ceviche with Oranges Recipe now. Your taste buds sure will thank you for it!
Ingredient List
- 1 lb medium shrimp, peeled and deveined
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 4 scallions, thinly sliced
- 1/4 cup chopped cilantro
- juice of 4 limes
- juice of 1 orange
- juice of 1/2 tomato
- juice of 1/2 orange + additional fresh orange juice (around a cup)
- kosher salt and sugar to taste
- chives to garnish
This recipe is an Ecuadorean-style shrimp ceviche that is made with the freshest ingredients like marinated lime-orange shrimp, onions, tomatoes, cilantro and refreshing citrus juices from oranges and limes. Blended with tomato juice, sugar and salt for a perfect combination of flavors that makes this dish a classic Ecuadorean shrimp ceviche.
The Recipe How-To
Now, let’s dive into the juicy part of this article: How to make Ecuadorian Shrimp Ceviche with Oranges like a pro. You won’t believe how easy and quick it is to prepare this exquisite seafood dish!
Ingredients
Here are the ingredients you’ll need to gather:
- 2 pounds medium shrimp, peeled and deveined
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tomatoes, diced
- 4 scallions, thinly sliced (use only white and light green parts)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Juice of 1/2 orange
- Juice of 1/4 cup tomato juice
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- A few dashes of Tabasco sauce
Directions
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In a large bowl, mix the cooked shrimp with the sliced onion, bell pepper, diced tomatoes, scallions, and cilantro.
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Combine the lime juice, orange juice, tomato juice, kosher salt, sugar, and Tabasco sauce in a blender. Blend until perfectly mixed.
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Pour the citrus mixture over the shrimp and veggies in the large bowl. Toss gently to ensure that everything is evenly coated.
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Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
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When ready to serve, remove from fridge and stir well. Adjust seasoning with more salt, lime juice or Tabasco sauce if needed.
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To serve your ecuadorian shrimp ceviche in style: Ladle it into individual glass bowls or martini glasses and garnish with some extra cilantro leaves on top.
That’s all – abuela-approved Ecuadorian Shrimp Ceviche with Oranges recipe made easy, fresh and in Ecuadorian style. It’s a refreshing seafood soup or cocktail sauce that never disappoints.
Substitutions and Variations
Hey there foodies! Let’s talk about some interesting substitutions and variations you can make to this Ecuadorean Shrimp Ceviche recipe.
First off, if you are not a fan of shrimp, you can switch it up and try a different type of seafood, like fish or octopus to give your ceviche a unique twist. For an even more diverse flavor profile, you can create a mixto (mixed) ceviche with a combination of seafood.
If you don’t have cilantro on hand, no problem – scallions or chives can offer that similar oniony aroma that will balance the citrusy flavor of the ceviche. Additionally, if you prefer a bit of spice, Tabasco sauce is an excellent substitution for those who want to heat things up.
Kosher salt and sugar may be replaced with sea salt or Himalayan pink salt for those who prefer more natural options. You can also trade tomato juice with clam juice or the liquid from cooked seafood for a richer, brinier flavor profile. A sweet twist can also be added by supplementing the lime juice with fresh orange juice.
If you want to go more ecuadorian-style shrimp ceviche, try blending onions and tomato before adding it to the mixture, this will create a more flavorful base layer in your dish. Adding ketchup may be surprising but is used as another form of acidity and sweetness in making Ecuadorean style ceviche.
Lastly, try garnishing the dish with thinly sliced red onion or tomatoes for extra color pop and crunch, or add avocado to bring creaminess and texture to your dish. The possibilities are endless when making this classic Ecuadorean dish!
Serving and Pairing
Let me tell you, my friend, this Ecuadorean Shrimp Ceviche with Oranges recipe is a showstopper. It’s an explosion of flavors and textures in your mouth, the perfect combination of sweet and sour, spicy and refreshing. And when it comes to serving and pairing this dish, the possibilities are endless.
First things first, let’s talk about how to serve this shrimp ceviche. You can’t just throw it in a bowl and be done with it. No sir! You need to make sure it looks as good as it tastes. I like to serve it in these beautiful round plates that my abuela gave me. They have this vibrant blue color that makes the orange chunks and green cilantro pop out. Make sure you add some thinly sliced red onions on top, they not only provide some crunch but also add extra color contrast.
Now let’s move on to pairing. This shrimp ceviche is so versatile that can go with almost anything. When I’m feeling fancy, I pair it with a cold glass of white wine, something citrusy like a sauvignon blanc or a grüner veltliner. The acidity of the wine complements the acidity of the ceviche, making for a perfect harmony. If you prefer something nonalcoholic, try a chilled lime or coconut water or even a tamarind soda for an extra burst of flavor.
If you want to take things up a notch, you can also pair this shrimp ceviche with some Ecuadorian-inspired sides such as fried plantains, yuca frita or even popcorn! Yes, you read that right – popcorn is one of the classic Ecuadorian ceviche accompaniments.
In short my friend, this Ecuadorean Shrimp Ceviche with Oranges recipe is one for the books. Serve it beautifully plated with some red onions sprinkled on top and pair it with your favorite drink or snack. And if you’re feeling bold, experiment with some Ecuadorian sides for a truly authentic experience. This ceviche is sure to impress any crowd and transport your taste buds to the sunny beaches of Ecuador.
Make-Ahead, Storing and Reheating
Listen up my foodie friends, this Ecuadorian Shrimp Ceviche with Oranges recipe is not only simple to make, but it can also be prepped ahead of time and stored for future meals. As a busy chef myself, I know how important it is to have a recipe that can easily fit into your weekly meal prep routine.
Now, let’s talk about how to store and reheat this delicious dish. If you plan on storing the ceviche for later, I recommend separating the shrimp and the liquid mixture. Store them in individual air-tight containers in the fridge so that they don’t mix and damage the quality of the dish.
When you are ready to eat again, combine the shrimp and liquid mixture in a bowl and give it a good mix before serving. This recipe tastes best eaten fresh, but it can last in the fridge for up to 24 hours without getting too soggy or losing its flavor.
It’s important to mention that this particular recipe may not freeze well due to the citrus elements in the liquid. So if you do end up having leftovers or needing to store for longer periods of time, refrigeration is your best bet.
Now that you’re an expert on storing this Ecuadorean Shrimp Ceviche with Oranges recipe, get into your kitchen and whip up a batch tonight! As always, feel free to experiment and make it your own by adding your preferred variations. Trust me when I say that it will quickly become one of your abuela-approved favorites. Enjoy your delicious creation!
Tips for Perfect Results
Are you ready to take your ceviche game to the next level with this Ecuadorean Shrimp Ceviche with Oranges recipe? Here are some tips that will help you create a perfect result every single time.
First and foremost, make sure to use fresh ingredients. The quality of the shrimp is key to a perfect ceviche. That’s why I recommend using ecuadorian shrimp because it has sweet and succulent meat that is perfect for ceviche. Also, make sure that your fruits and veggies are ripe – for example, choose tomatoes that are slightly soft rather than ones that are hard as rocks.
Another important tip is to use freshly squeezed lime and orange juice. The citrus acid not only adds flavor but it also “cooks” the shrimp by denaturing its protein structure, changing its texture from raw to opaque through the acid chain reaction. That’s why you want to have enough fresh juice on hand so that the shrimp gets fully “cooked” which will take about 30 minutes.
If you want a perfect balance in flavor for your Ecuadorean Shrimp Ceviche with Oranges recipe, be mindful about adding cilantro, onion and red bell peppers properly in your mixture. The combination of onion and cilantro creates a classic flavor profile, while red bell peppers add a nice crunch that contrasts the softness of the shrimp.
Lastly, keep in mind the chilling process – keep your mixture chilled during all steps of preparation to retain optimal freshness is crucial.
FAQ
Now that you’ve got your Ecuadorean Shrimp Ceviche with Oranges Recipe down pat, it’s time to address any questions you may have. Here are some frequently asked questions that I’ve put together to help you troubleshoot your shrimp ceviche and ensure delicious results every time.
How is Ecuadorian ceviche different?
Ceviche can be prepared in different ways depending on the country of origin. Mexicans prefer to add avocado, jalapeno and hot sauce to their ceviche while Peruvians serve it with slices of cooked potatoes. Ecuadorians, on the other hand, often enjoy their ceviche accompanied by fried green plantains or “chifles”, popcorn and corn nuts.
What is in Ecuadorian ceviche?
My go-to recipe for a delightful seafood dish is the Ecuadorian-inspired shrimp ceviche. This dish is commonly accompanied by chifle, and it boasts the perfect balance of savory and tangy flavors. The dish involves a harmonious blend of onions, cilantro, lemon, tomato, ketchup, and orange among other ingredients to create a unique taste sensation.
How long can ceviche sit in lime juice?
When marinating the fish in an acidic mixture, ceviche has a shelf life of approximately 48 hours when stored in the refrigerator. Nevertheless, it is advised not to consume leftovers from ceviche as the texture of the fish will continually transform due to the acid in the citrus juice disintegrating the protein.
What is the secret of Peruvian Ceviche?
In the past, ceviche was made simply with raw fish, salt, and chili peppers. However, Peruvian shrimp ceviche stands out from others due to the type of lime used. Chefs in Peru commonly use a lime known as Limon Sutil, which is slightly larger than key limes and smaller than Mexican limes.
Bottom Line
friends, if you’re looking for a new and exciting recipe to add to your repertoire, then look no further than this Ecuadorian Shrimp Ceviche with Oranges Recipe. This recipe is the perfect blend of traditional flavors with a refreshing citrus kick that’ll leave your taste buds begging for more.
With its simple yet delicious ingredient list and easy-to-follow instructions, even novice cooks can master this dish! And don’t just take my word for it – this recipe has been abuela approved, so you know it’s the real deal when it comes to authentic Ecuadorian cuisine.
So next time you’re in the mood for something healthy and flavorful, whip up a batch of this ceviche de camarón ecuatoriano and impress your family and friends with your culinary skills. And who knows, with its unique flavor profile, it may even become your new go-to dish for parties and potlucks.
In the end, remember that food is about more than just sustenance – it’s about bringing people together and celebrating our shared love of good eats. So why not try something new and step out of your comfort zone? With this delicious Ecuadorian shrimp ceviche recipe, the possibilities are endless!
Ecuadorean Shrimp Ceviche with Oranges Recipe
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
Instructions
- Preheat the oven to 500 degrees.
- Line a baking tray with aluminum foil.
- Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
- Bake until charred, about 30 minutes.
- Set aside to cool.
- 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 1 1/2 minutes.
- Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
- When cool, drain the shrimp on paper toweling.
- Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
- Place the tomato, peppers and onion in a blender along 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, and cilantro.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.