Recipe: Appetizing Ceviche de camaron

Ceviche de camaron. Shrimp ceviche or ceviche de camaron is one of the most popular Ecuadorian ceviches. Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach. One of the great things about this type of Ecuadorian ceviche is that the shrimp are already cooked.

Ceviche de camaron Place chopped onion in a colander, and rinse with cold water. Drain and rinse with cold water; peel shrimp. Scoop in the shrimp, cover and let the water return to the boil. You can cook Ceviche de camaron using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Ceviche de camaron

  1. It’s 1 lb of shrimp.
  2. It’s 1 medium of white or red onion.
  3. Prepare 3 large of tomatoes.
  4. Prepare 1 tbsp of minced garlic.
  5. You need 1/2 cup of lime juice.
  6. Prepare 1/4 cup of Louisiana style hotsauce.
  7. You need 1 bunch of cilantro.
  8. You need 1 large of jalapeno (optional).

Immediately remove from the heat, and pour off all the liquid. Add the raw shrimp and immediately turn off the heat. Place shrimp into a bowl of ice water to halt the cooking process. Add in Lime & Lemon juice.

Ceviche de camaron instructions

  1. mix lime juice, garlic, and hotsauce in large mixing bowl.
  2. cut shrimp, tomatoes, and onion into 1/4inch size pieces and add to bowl.
  3. mix to cover.
  4. finely chop the cilantro and add to shrimp, tomatoes, and onion.
  5. mix well.
  6. salt and pepper to taste.
  7. add 1finely chopped jalapeno, deseeded (optional).
  8. refrigerate for 2 hours and enjoy!.

Sí compra camarones pelados y desvenados, se ahorrará unos pasos. Le recomendamos que prepare este ceviche con cebolla morada por que tiene un sabor más especial que el de la cebolla blanca. En un recipiente, mezcla muy bien el jugo de limón con el aceite, la sal, la pimienta y la salsa. Agrega la mezcla de jugo a los camarones y revuelve. Definitivamente el ceviche de camarones tiene una gran importancia en la gastronomía que ha motivado a múltiples variedades, cuyo objetivo en común es, ofrecer un pescado fresco que se marina con el resto de los ingredientes.