It's taken me a month, but I finally edited the Gourmet Again! show with Tania, our guest from Guayaquil, Ecuador, schooling us on her version of Shrimp Ceviche, otherwise known as Ceviche de Camarones.
The recipe is fantastic!
SHRIMP CEVICHE
INGREDIENTS:
2 lbs. Medium Uncooked Shrimp, thawed, shelled and deveined
(Set aside Shells and Tails for later)
ONION SAUCE:
1 Medium Red Onion, sliced very thin and chopped coarsely
1 Large Tomato, peeled and chopped
1 cup Lemon Juice
Salt and
Pepper
6-8 oz. White Wine
2 cups Orange Juice
1-2 cups Lemon Juice
1 cup Cilantro, chopped
3-4 Tbsp. Ketchup
1-2 Tbsp. Olive Oil
2 Tbsp. Mayonnaise or Vegenaise
METHOD:
In a large stock pot, bring 8–10 quarts of salted Water plus the White Wine and shrimp shells and tails to a boil. Add Shrimp and cook thoroughly until pink, about 3-5 minutes depending on the size. Remove shrimp immediately and place in a bowl to cool. Remove shells, fragments and tails, and discard.
Allow the shrimp water to cool completely.
To prepare the Onion Sauce, place Onions, Tomato, 1 cup Lemon Juice, Salt and Pepper in a covered bowl. Refrigerate at least 45 minutes.
Place Shrimp in a large bowl and add enough of the cooled shrimp water to cover the shrimp plus 1 inch more. Add Orange Juice, 2 cups of Lemon Juice, Cilantro, Ketchup, Onion Sauce, Salt and Pepper to taste, then Olive Oil and Mayonnaise.
Refrigerate at least one hour.
Serve the Shrimp Ceviche with Fried Plaintain Chips, Bread or Fresh Popcorn, and condiments on the side: Mayonnaise, Olive Oil, Salt and Pepper, Ketchup, Peppers, extra Lemon Juice.
Most importantly, serve the Shrimp Ceviche with really cold Beer!
Here's a picture of Tania serving the Shrimp Ceviche! Muy delicioso!
It was a beautiful night with our wonderful Ecuadorian friend, and our first dinner outside on our new patio set!
