Ceviche Two Ways
Ecuadorian Shrimp Ceviche
(serves 4-6)
Ingredients:
- 1.5 cups red onion, thin sliced
- 1/4 tsp kosher salt
- 1/2 cup lime juice (fresh squeezed is best)
- 1 can petit diced tomatoes, drained
- 1.5 lbs shrimp
- 3/4 cup fresh orange juice
- 1/4 cup cilantro
- 1 tbsp mustard
- 1/3 cup ketchup
- 2 tbsp EVOO
Instructions:
- Mix lime juice, tomatoes, onions, and condiments, set aside.
- Cook shrimp, add salt to pot of water, boil, and put in fridge to cool when done.
- Combine all ingredients, cool in fridge for roughly 30 minutes to 1 hour.
- Serve in a bowl and garnish with cilantro. Serve with fried plantain and popcorn.
Peruvian Fish Ceviche
(serves 6-8)
Ingredients:
- 2 lbs firm white-meat saltwater fish (mahi, swordfish, halibut)
- 2 cups lime juice, fresh squeezed
- 2 cups lemon juice, fresh squeezed
- 1 medium red onion, thick diced
- habanero and red pepper to taste
- 1/2 cup cilantro
- 1 tbsp ginger
- salt to taste
- sweet corn and sweet potatoes for garnish
Instructions:
- Cut fish into 1/2 inch cubes.
- Mix fish and lemon/lime juice, habanero pepper, and salt. Cool in fridge and let cook 20 minutes.
- Dice red pepper and onion, add to fish when done cooking.
- Make side garnishes, corn on the cob and sweet potato.
- Serve on romaine leaf or butter lettuce leaf.
- Garnish with cilantro, serve with sweet potato and corn on the cob slices.