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CEVICHE DE CAMARONES (ECUADORIAN SHRIMP COCKTAIL)

Escrito por Equipo EditorialRevisado por Walter C

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CEVICHE DE CAMARONES (ECUADORIAN SHRIMP COCKTAIL)

CEVICHE DE CAMARONES (ECUADORIAN SHRIMP COCKTAIL). Alimento Base: Shrimps, Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all...
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Tiempo de preparación 1 hora 20 minutos
Tiempo Total 1 hora 20 minutos
Raciones: 2 comensales
Plato: Shrimps
Cocina: Ecuador
Ingredients Method

Ingredientes
  

  • 1/2 cup fresh lime juice
  • 2 tablespoons fresh lime juice
  • 1 lb unpeeled shrimp
  • 1/2 medium white onion
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup ketchup
  • 1-2 tablespoon bottled hot sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced cucumber
  • 1/2 cup diced tomatoes
  • 1 small avocado
  • Salt
  • Pepper
  • 1 large garlic clove
  • 3 cups popped popcorn

Method
 

  1. Preparation
  2. Boil 1 quart salted water, adding 2 tbls lime juice.
  3. Add shrimp and cover, bring water back to a boil.
  4. Remove immediately from heat and set lid slightly askew.
  5. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
  6. Spread shrimp out in a pan to cool. De-vein shrimp when cooled.
  7. Toss shrimp in remaining lime juice and refrigerate for an hour.
  8. Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil.
  9. Cover and refrigerate if not served immediately.