Lake Isle Press

Ceviche De Camarones

A cool midday snack from Ecuador and The Latin Road Home

Ceviche De Camarones

Ingredients

  • Poached Shrimp
  • 1 gallon water
  • 3 Tbsp freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 3 Tbsp kosher salt
  • 1 lb fresh large peeled and deveined shrimp, tails removed
  • Ecuadorian Ceviche Sauce
  • 2 plum tomatoes, blanched and peeled
  • 1/2 red Fresno chile, blanched and peeled, seeds and ribs removed
  • 1/2 cup freshly squeezed orange juice
  • 2 Tbsp freshly squeezed lime juice
  • 2 Tbsp tomato juice
  • 1 Tbsp ketchup
  • 1 Tbsp chopped fresh cilantro
  • 1 Tbsp honey
  • 2 Tbsp extra virgin olive oil
  • Kosher salt
  • To Serve
  • 1 plum tomato, diced small
  • 1/4 red onion, finely diced
  • 1 small jalapeño chile, finely diced
  • 3 scallions (green tops only), thinly sliced on the diagonal
  • 2 Tbsp minced fresh cilantro, plus more for garnish
  • Kosher salt
  • 1 avocado, sliced

Directions

Prepare an ice bath in a large bowl. Line a baking sheet with several layers of paper towels.
To poach the shrimp, combine the water, lemon juice, garlic, and salt in a saucepan and bring to a boil over high heat. Add the shrimp and cook until just firm, about 90 seconds. Use a slotted spoon to transfer the shrimp to the ice bath to chill thoroughly, about 1 minute. Drain the shrimp and spread them on the paper towels to dry. Refrigerate in an airtight container until needed, up to 2 days.
To make the sauce, combine the tomatoes, chile, orange, lime, and tomato juices, ketchup, cilantro, and honey in a blender and purée on high speed until very smooth. With the machine running, slowly add the oil in a thin stream and continue to purée until the sauce is emulsified. Season to taste with salt.
To serve the ceviche, combine the chilled shrimp with the ceviche sauce in a bowl and let the shrimp marinate for 5 minutes. Add the diced tomato, red onion, jalapeño, scallions, and cilantro. Mix well and season to taste with salt. Divide the ceviche among four glasses or small bowls, garnish with the avocado slices and additional cilantro, and serve immediately.

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