Ecuador Shrimp Ceviche
3 tomatoes, coarsely chopped
2 large white onions, coarsely chopped
1/2 cup lime juice
1/2 cup orange juice
1 cup ketchup
1/2 bunch cilantro
2 pounds medium size shrimp
4 bay leaves
2 lemons
Tabasco pepper sauce
1 red onion, diced
2 tomatoes, diced
2 red peppers, diced
Cook 3 chopped tomatoes and 2 white
onions. Cool then puree in a food processor. Add juices, ketchup and cilantro.
Clean shrimp and then slice in half lengthwise. Blanch in water seasoned with
bay leaves, lemons and Tabasco pepper sauce.
Combine red onion, tomatoes and red peppers with sauce and shrimp.
A nail is driven out by another nail; habit is overcome by habit.
- Erasmus