Recipes Included On This Page Doug Rodriguez's Ecuadorian Shrimp Ceviche Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Doug Rodriguez's Ecuadorian Shrimp Ceviche Recipe By :The Virginian-Pilot, May 17, 2000 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Seafood Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- peeled and cleaned 1 large tomato -- roasted, peeled and seeded 2 jalapeno peppers -- roasted, peeled and seeded 2 red bell pepper -- roasted, peeled and seeded 1/2 medium onion 3/4 cup fresh lime juice 1/2 cup fresh orange juice 1/4 cup tomato juice Tabasco sauce -- to taste 1 tablespoon sugar Salt GARNISH: 1 small red onion -- sliced thin 2 tablespoons chives -- chopped 2 tablespoons scallions -- chopped Several whole leaves cilantro 1 large tomato -- chopped Place cleaned shrimp into a pot of boiling water for approximately 2 minutes (no longer!) then remove to an ice bath. Place all other ingredients, except garnish ingredients, in the blender and liquify. Pour the mix over shrimp and chill. Combine all garnish ingredients and toss with shrimp ceviche before serving. Place shrimp ceviche on individual serving plates and randomly sprinkle cornnuts and popcorn around the plate if desired. Description: "Ceviche is an appetizer that is popular throughout Latin America. The acidity of the lime juice actually "cooks" the shrimp or fish and firms the flesh." Serving Ideas : Ecuadorians traditionally place popcorn and corn nuts on the table as an accompaniment to this dish. NOTES : MC formatted by Art Guyer at Art Posted to Fare Share Gazette 5-2000 by Art; - - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 2g Total Fat; (10% calories from fat); 25g Protein; 24g Carbohydrate; 173mg Cholesterol; 233mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

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