Ecuadorian Shrimp Ceviche
-
1 pound extra-large shrimp
(16 to 20 pieces), peeled and de-veined
Marinade
·
1 large ripe but firm tomato or 2 to 3 ripe plum tomatoes
1 small white onion
2 mirasol or jalapeņo chiles
1 red bell pepper
1/4 cup freshly squeezed Key lime or lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon sugar
Salt to taste
Hot pepper sauce to taste (optional)
Garnish
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1/2 cup plain, unsalted popcorn
1/2 cup corn nuts
Bring a large
saucepan of water to a boil. Add shrimp, turn off heat, and blanch for 1 1/2
minutes. Remove immediately from water with wire-mesh strainer and transfer to
an ice bath to cool. Drain shrimp thoroughly and place in a glass or pottery
mixing bowl.
Cut tomato
and onion in half. Preheat a well-seasoned griddle or heavy skillet over
medium-high heat. Place tomato, onion, chiles and bell pepper on griddle and
roast 6 to 8 minutes, turning with tongs to lightly brown all sides. Seed and
chop tomato and peel and chop onion. Place chiles and pepper in a closed paper
bag for a few minutes to steam, then using a small sharp knife, peel them and
remove and discard stem ribs and seeds. When handling hot chiles, be careful not
to touch your face or eyes before washing your hands. Chop bell pepper and
chiles.
Place chopped
ingredients, fruit juices and sugar in blender or food processor and puree until
smooth. Season to taste with salt and pepper sauce. Pour marinade over the
shrimp and toss. Cover and refrigerate for at least 1 hour or up to 8 hours.
Before
serving, toss the ceviche with red onion and cilantro. Transfer to serving
plates, sprinkle with popcorn and corn nuts and serve. Makes 4 servings.
Of
all the things which wisdom provides to make life entirely happy, much the
greatest is the possession of friendship.
-
Epicurus