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Recipe of the Month: Ecuadorian Ceviche
Ceviche, an extremely popular dish throughout Latin America, is basically raw fish (sometimes mussels, shrimp or a combination of the two), marinaded in lime juice. In addition to providing flavor, the citric acid marinade causes the protein structure in the fish to become denatured, so it appears to be cooked.
The recipe varies depending on the country. In addition to mussels, white fish or shrimp, other ingredients often used are palm hearts, onions, celery, coriander leaves and chillies.
So, here is our recipe of the month: original Ecuadorian Ceviche.
1 kg fish (ideally sea bass, but can be a mixture of fish and shrimp). Important: Buy high quality, non-frozen fish. The difference is huge!
1 tablespoon mustard
1 cup tomato juice
¼ kg tomatoes
3 tablespoons tomato ketchup with fresh coriander, pepper and salt to taste
½ cup orange juice
Cut the fish into cubes and cook very briefly. Cook the shrimp with a little salted lime juice.
The sauce is prepared as follows: Finely chop onions, pepper, mustard, tomato juice, tomato ketchup, orange juice then add the finely chopped coriander.
Add the fish and cooked shrimp and serve with banana chips and /or popcorn.
Thank you for this recipe to Charo Rondan, Quito, Ecuador. Posted by Benno Schmidt on Viventura.de. Translated by Alistair Moore.
How do you make your Ceviche? Ecuadorian style with fish and shrimp? Or Colombian, with only shrimp? Peruvian, with hearts of palm? We’re looking forward to your comments!
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