John Myers
Ingredients for 4 servings:
- 500 g shrimp(s)
- 2 onions, red
- 4 limes, juice
- 2 oranges, juice
- e.g. garlic, squeezed
- 2 tomatoes
- 2 tbsp tomato ketchup
- 2 tsp coriander, chopped
- 1 tbsp sunflower oil
- some salt and pepper
- n. B. Pfeffer
- e.g. chili
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes
Ceviche is a typical Ecuadorian appetizer that is easy to digest and refreshing, especially when it has been nice in our latitudes.
Boil the prawns in water for 2-3 minutes, but do not overcook them (the lime juice will cause them to cook cold). Then remove and clean the heads, shells, and tails. Place them in a bowl to cool and set aside. Slice the onions into very thin rings, place them in a bowl, and drizzle with the juice of one lime. Add a little salt and let stand for at least 15 minutes. Squeeze the juice of the remaining limes and oranges and mix with the tomato ketchup and sunflower oil. Place the onions and prawns in a larger bowl so that everything can be easily tossed with salad servers. Pour the juice into the onions and prawns. Add the crushed garlic. Add a little salt, pepper, and chili. Mix everything together well and season to taste at this point. Add more salt, pepper, or chili if desired. Finally, add the tomatoes and coriander and mix gently once more. Don’t forget to season. Place the bowl in the refrigerator for about 30 minutes. Serve the ceviche in bowls or glasses and serve with salted popcorn.
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