Authentic Ecuadorian Shrimp Ceviche Recipe

Welcome to Kelvin's Kitchen, where we bring you the authentic flavors of Ecuadorian cuisine. Today, we'll be crafting the renowned Ecuadorian Shrimp Ceviche, a refreshing cold dish bursting with vibrant flavors.

Historical Fusion: Ceviche is a dish with a fascinating history, originating from the fusion of Spanish and indigenous cultures in Peru and Ecuador. It evolved as indigenous people combined fresh seafood brought in from the coast with citrus juices like lemons, limes, and oranges, creating the dish we know today.

Innovative Use of Ingredients: This recipe showcases innovative culinary techniques, such as infusing the cooking water with shrimp skins to enhance flavor and using citrus juices to "cook" the shrimp through a process called denaturation, where the acid in the juice alters the protein structure of the seafood. This method not only adds flavor but also gives the dish its characteristic texture and freshness.

FAQs

Can I use frozen shrimp for this recipe?
- Yes, you can use frozen shrimp, but ensure they are thawed and properly deveined before cooking.
Can I substitute the beer with something else?
- While beer adds a unique flavor, you can substitute it with seafood broth or water if desired.
How long should I cook the shrimp for?
- Cook the shrimp until they turn slightly pink, usually about 1 minute after adding them to the boiling water.
Can I adjust the amount of lime and orange juice?
- Absolutely! Adjust the citrus juices according to your taste preference for acidity.
How spicy is this ceviche?
- This recipe is not inherently spicy, but you can add chopped chili peppers or hot sauce to adjust the heat level to your liking.
Can I prepare the ceviche ahead of time?
- Yes, you can prepare the ceviche mixture ahead of time, but it's best to add the shrimp just before serving to maintain freshness and texture.
How long does the ceviche need to marinate before serving?
- It's recommended to refrigerate the ceviche mixture for at least 2 hours to allow the flavors to meld together.
What if I can't find green plantains for the cups?
- If green plantains are unavailable, you can use ripe plantains or skip the plantain cups altogether and serve the ceviche in bowls or over tostadas.
Can I make this recipe vegan or vegetarian?
- Yes, you can substitute the shrimp with diced firm tofu or hearts of palm for a vegan or vegetarian version of the ceviche.
How should I store leftovers?
- Store any leftover ceviche in an airtight container in the refrigerator for up to 2 days. Enjoy it chilled for the best flavor and texture.

Make it

Authentic Ecuadorian Shrimp Ceviche Recipe

Ingredients:

2 pounds of shrimp, peeled and deveined
2 red onions, thinly sliced (julienne style)
1 green bell pepper, diced
4 tomatoes, diced
1 cup fresh cilantro, chopped
10 limes, juiced
1 orange, juiced
1 cup light beer
1/2 cup ketchup
Salt and pepper to taste
Splash of extra-virgin olive oil
2 green plantains for fried plantain cups

Instructions:

In a large pot of boiling water, add shrimp skins to infuse flavor. Boil for 3 minutes.
Remove shrimp skins and add shrimp to the boiling water. Cook until shrimp turn slightly pink, about 1 minute.
Remove shrimp from water and place in the fridge to chill.
Save 2 cups of shrimp-infused water for later use.
In a large bowl, combine sliced red onions, diced bell pepper, tomatoes, and chopped cilantro.
Pour lime and orange juice over chilled shrimp in the bowl.
Add 1 cup of saved shrimp-infused water, ketchup, salt, pepper, and a splash of olive oil to the bowl. Mix well.
Refrigerate the ceviche mixture for 2 hours before serving.
Meanwhile, prepare fried plantain cups by slicing green plantains and frying until golden yellow. Mold into cups.
Serve shrimp ceviche in fried plantain cups and enjoy the burst of flavors.

Optional Serving Suggestions:

Serve over tostadas or white rice for a different presentation.
Explore your creativity with different garnishes and accompaniments.

Experience the taste of Ecuador with this authentic shrimp ceviche recipe from Kelvin's Kitchen!