Description
Ecuadorian Ceviche is a zesty and refreshing seafood dish that captures the vibrant flavors of Latin America. This dish is perfect for those who love a tangy and citrusy taste combined with the freshness of seafood.
Ingredients
- 500g shrimp, peeled and deveined
- 1 cup fresh lime juice
- 2 tomatoes, diced
- 1 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado, diced (optional)
- 1 jalapeño, seeded and minced (optional)
Instructions
- In a large bowl, combine the shrimp and lime juice. Ensure the shrimp is fully submerged in the juice. Cover and refrigerate for about 30 minutes, or until the shrimp turns opaque and is ‘cooked’ by the lime juice.
- Once the shrimp is ready, add the diced tomatoes, sliced red onion, and chopped cilantro to the bowl. Mix well.
- Drizzle the olive oil over the mixture and season with salt and pepper to taste. Stir to combine all the ingredients.
- If using, gently fold in the diced avocado and minced jalapeño for an extra layer of flavor and heat.
- Serve the ceviche chilled, either on its own or with tortilla chips or tostadas.
Notes
- For best results, use fresh shrimp and lime juice.
- Adjust the amount of jalapeño to control the spiciness of the dish.
- Ceviche is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg