GASTRONOMY FOR FOODIES

Flavors of the Galapagos: Shrimp Ceviche

AUTHOR Caroline Eaton

shrimp ceviche
Ingredients :

  • 2 lbs Small Raw Shrimp, cleaned
  • 4 tomatoes
  • 6 limes, juice
  • 1 orange, juice
  • 1 cup Cilantro leaves
  • 1 Red onion
  • Salt and Pepper to taste
  • ½ cup Ketchup Tabasco
  • 1 tbsp. mustard
  • 2 Green Plantains Oil

Preparation: 

  • Cut the onion and tomatoes into thin slices
  • Place the onion slices in a bowl of cold salted water, and let soak for 20 minutes
  • Chop the cilantro leaves
  • Cut the green banano into slices and fry in warm oil
  • If the shrimp is not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot
  • Boil the shrimp for one to two minutes, until just cooked
  • Drain shrimp and rinse with cold water
  • De-vein the shrimp and trim off the tails, and place in a bowl
  • Drain onions and rinse with cold water
  • Add the tomatoes, cilantro and mix
  • Whisk together lime juice, orange juice, ketchup, mustard, tabasco, salt and pepper
  • Toss with shrimp, corn, and onions.
  • Taste and season with salt and pepper
  • Chill shrimp until ready to serve
  • Toss shrimp with cilantro before serving, and drizzle decoratively with the slices of green plantains

Enjoy!