Citrus-Infused Ecuadorean Shrimp Ceviche
Dive into the vibrant flavors of Ecuador with this Citrus-Infused Shrimp Ceviche. Succulent shrimp are marinated in a zesty blend of freshly squeezed lime and orange juices, creating a refreshing dish perfect for any occasion. The addition of charred vegetables brings a smoky depth to the ceviche, while the heat from jalapeños perfectly balances the sweet citrus. Garnished with fresh herbs like chives, scallions, and cilantro, each bite is an explosion of flavor, making it a delightful appetizer or a light, healthy meal. This ceviche is not only delicious but also packed with nutrients, making it a perfect choice for those seeking a healthy option.
4
Servings
80
Calories
14
Ingredients
Ingredients
Tomato
1 large (halved, seeds removed)
Jalapeno peppers
2 (halved, seeds removed)
Red bell pepper
1 (halved, seeds removed)
Yellow onion
1/2 (peeled)
Medium shrimp
1 lb (deveined, peeled, halved lengthwise)
Lime juice
3/4 cup (freshly squeezed)
Orange juice
1/2 cup (freshly squeezed)
Tomato juice
1/4 cup
Sugar
1 tablespoon
Kosher salt
1 1/2 teaspoons (plus more to taste)
Tabasco sauce
(to taste)
Chives
2 tablespoons (chopped)
Scallions
2 tablespoons (finely sliced)
Cilantro
1/4 cup (chopped)
Instructions
1
Preheat your oven to 500°F (260°C) and line a baking tray with aluminum foil.
2
Position the halved tomato, jalapeños, red bell pepper, and yellow onion on the prepared tray, cut sides facing down.
3
Roast in the preheated oven for approximately 30 minutes, or until the vegetables are beautifully charred.
4
Once charred, remove from the oven and set aside to cool for a few minutes.
5
While the vegetables are cooling, bring a large saucepan of lightly salted water to a boil.
6
Add the shrimp to the boiling water, then turn off the heat and let them sit in the water for 1.5 minutes to cook through.
7
Carefully drain the shrimp in a colander, then run cold water over them to stop the cooking process and cool them down.
8
Once cooled, drain the shrimp on paper towels to remove excess moisture, then transfer to a large non-reactive mixing bowl.
9
Peel the skins off the cooled charred vegetables, then combine them with the freshly squeezed lime juice, orange juice, tomato juice, sugar, and kosher salt in a blender.
10
Blend the mixture until smooth, then taste and adjust seasoning with Tabasco sauce and additional salt as desired.
11
Pour the sauce over the shrimp and gently toss to combine all the ingredients evenly.
12
Cover the shrimp ceviche and chill in the refrigerator until you're ready to serve, allowing the flavors to meld for at least 30 minutes.
13
To serve, ladle the ceviche into small bowls and garnish with chopped chives, finely sliced scallions, and fresh cilantro.
Nutrition Information
0.5g
Fat
11.25g
Carbs
7.5g
Protein
0.75g
Fiber
2.5g
Sugar
200mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Ecuadorean Shrimp Ceviche?
It is a vibrant Ecuadorian dish featuring succulent shrimp marinated in a zesty blend of freshly squeezed lime and orange juices, combined with charred vegetables for a smoky depth.
How many calories are in one serving of this ceviche?
There are 80 calories per serving in this recipe.
What are the main citrus juices used in this recipe?
The recipe uses 3/4 cup of freshly squeezed lime juice and 1/2 cup of freshly squeezed orange juice.
How do you prepare the vegetables for roasting?
Halve the tomato, jalapeños, and red bell pepper while removing their seeds, and peel the yellow onion before placing them cut-side down on a tray.
At what temperature should the oven be set for roasting?
The oven should be preheated to 500°F (260°C).
How long should the vegetables be roasted?
Roast the vegetables for approximately 30 minutes or until they are beautifully charred.
How do you cook the shrimp for this ceviche?
Add the shrimp to boiling salted water, immediately turn off the heat, and let them sit for 1.5 minutes.
How do you stop the shrimp from overcooking?
After 1.5 minutes in the hot water, drain the shrimp in a colander and run cold water over them to stop the cooking process.
What is the protein content per serving?
Each serving contains 7.5g of protein.
How many servings does this recipe provide?
This recipe yields 4 servings.
What garnishes are recommended for the ceviche?
The dish should be garnished with chopped chives, finely sliced scallions, and fresh cilantro.
How long should the ceviche chill before serving?
The ceviche should chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
What ingredients are blended to make the sauce?
The sauce consists of peeled charred vegetables, lime juice, orange juice, tomato juice, sugar, and kosher salt blended until smooth.
Is there any fat in this dish?
Yes, it contains a very low amount of fat, approximately 0.5g per serving.
How much sodium is in one serving?
There is 200mg of sodium per serving.
Can I adjust the heat of the ceviche?
Yes, you can adjust the heat by adding Tabasco sauce to taste in the blended mixture.
What type of shrimp is required?
The recipe calls for 1 lb of medium shrimp that have been deveined, peeled, and halved lengthwise.
How much sugar is used in the recipe?
The recipe uses 1 tablespoon of sugar.
What type of onion is best for this recipe?
The recipe specifies using half of a yellow onion.
What are the total carbohydrates per serving?
There are 11.25g of carbohydrates per serving.
How much fiber is in the recipe?
Each serving contains 0.75g of fiber.
What kind of salt should I use?
The recipe recommends using 1 1/2 teaspoons of kosher salt, plus more to taste.
Is this dish considered an appetizer or a main meal?
It can be served as a delightful appetizer or as a light, healthy meal.
Does the recipe use fresh or canned tomato juice?
The recipe lists 1/4 cup of tomato juice, though it doesn't specify fresh or canned, it is mixed into the blended sauce.
What makes this ceviche 'Ecuadorean style'?
Ecuadorean shrimp ceviche often features cooked shrimp and a tomato-citrus base, differentiated here by the unique addition of charred vegetables.
Are the jalapeño seeds used in the recipe?
No, the seeds should be removed from the jalapeños before roasting.
Should the shrimp be dried after cooling?
Yes, once cooled, the shrimp should be drained on paper towels to remove excess moisture before mixing.
How much cilantro is needed for the garnish?
The recipe calls for 1/4 cup of chopped cilantro.
What is the recommended preparation for the tomato?
One large tomato should be halved with the seeds removed before roasting.
Is this recipe suitable for those seeking a healthy option?
Yes, it is low in fat, high in protein, and packed with nutrients from fresh citrus and vegetables.