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Category — Ecuadorian Ceviche Recipies

Palm Heart Ceviche

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Photo Courtesy of Zinny Fandel

Serve 4-6

Ingredients:

1 large can of palm hearts
1 large red onion
2 medium diced fresh tomatoes
3 cups of orange juice
1 cup of lemon juice
3 tablespoons of ketchup
1 tablespoon of mustard
1 teaspoon of fresh chopped cilantro or parsley
1 tablespoon of olive oil
Salt and pepper to taste

Directions:

Cut palm hearts into slices.

Cut the onion into long thing strips (julienne style). Place it in a bowl with water and salt and leave it settle for 10 minutes. Then gently rinse it out with water.

In a large bowl, mix the palm hearts, onion, tomatoes, orange juice, lemon juice, ketchup, mustard, cilantro/parsley, oil, salt and pepper.

Serve with plantain chips. Goes perfect with a smooth pilsener beer.

July 19, 2008   No Comments

Shrimp Ceviche Recipe

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This is one of the best ceviches you will ever taste. Done in the traditional style of Quito, Ecuador, this recipe is quick, healthy and exotic. Served with popcorn on top and tostones, your guests will love this and wonder when you became such a gourmet cook!

Contains shrimp, limes, orange juice, tomatoes & more – absolutely delicious. Viva Quito!

Serves 4-6

Ingredients:

 

2 pounds of shrimp
1 large red onion 3 medium tomatoes
3 cups of fresh orange juice (preferably use sour oranges or you can use Tropicana pure natural orange juice with no pulp)
1 cup of lemon juice (fresh squeezed lemons)
3 tablespoons of ketchup
1 tablespoon of mustard
1 tablespoon of fresh chopped cilantro or parsley
2 tablespoons of vegetable oil
Salt and pepper to taste

Preparation:

Boil water salt and pepper in a pan. After it boils, add shrimp. Let it boil for 3 minutes (or until shrimp becomes lightly red) and remove from heat. Pour out water and let shrimp cool. Don’t let them overcook! If they are overcooked, the shrimp will be a little chewy, but still delicious.

Cut the onion into long thing strips -julienne style-. Place them in a bowl with water and 2 tablespoons of salt and let it settle for 10 minutes. Then gently rinse with water. This will remove the bitter bite from the onion and make it sweeter.

Cut tomatoes into small squares.

In a large bowl, mix the onion, tomatoes, orange and lemon juice, ketchup, mustard, cilantro (or parsley), oil, salt and pepper. Once the shrimp has cooled, add shrimp and mix.

Serve with fried plantains (fried green bananas) or plantain chips, popcorn and maiz tostado (dry corn kernels). Enjoy the classic ecuadorian ceviche recipe, preferably with a light pilsener beer.

July 7, 2008   No Comments

Crab Ceviche Recipe

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Photo Courtesy of Bakespace.com

Serve 3-4

Ingredients:

8 oz. of fresh crab meat or canned crab meat
1/3 cup of fresh lemon juice
2 large fresh diced tomatoes
3 tablespoons of fresh chopped cilantro
2 finely chopped garlic cloves
1 diced green bell pepper
1 tablespoon of olive oil
Salt and pepper to taste

Preparation:

Gently mix all the ingredients in a large glass bowl. Put it in the fridge for 1 hour to marinate so the flavor penetrates the vegetables and crab.

Serve with crackers and enjoy.

June 5, 2008   No Comments