Ecuadorian Shrimp Ceviche

Growing up as a missionary kid in Ecuador
meant that I fell in love with lots of food items
that just can't be found easily
in many regions of the United States.

So now that I live here
I have to either only eat them in my dreams
(not an option)
or try to learn to make some of it myself.

This holiday season
I hit up my brother for his adapted version
of this fantastic Ecuadorian dish,
and this is now MY adapted version of that!
(with more instructions)

My brother, Neil, actually went to a little hut on the beach
and asked the cook if he could watch him prepare it
and took loose notes on what he did....

Ecuadorian Shrimp Ceviche
(inspiration from Bernabe’s in Atacames, Ecuador)

1.5 lbs cooked shrimp (thawed)

   (I use size med- about 36-40 shrimp per pound)

6 limes, juiced

6 lemons, juiced

½ tsp salt

1 Tbsp sugar

3 Lg tomatoes, grated with fine edge, discard skins

3 Tbsp yellow mustard

3 Tbsp ketchup

1 tsp salt

1 Tbsp sugar

1 Tbsp vegetable or canola oil

1 cup cilantro, roughly chopped

1 large red onion, sliced thin

Instructions: 

Detail all shrimp.
In a large bowl, combine lime and lemon juice, salt and sugar.
Toss shrimp in juice. Soak for 30-60 minutes.

In separate bowl,
grate tomatoes (discarding the skins),
add mustard, ketchup, salt, sugar, oil.
Combine. Add cilantro.

In kitchen strainer, place onion slices,
and run under hot tap water for 2 minutes.
Add onions to tomato bowl.

When shrimp has soaked for 30-60 minutes,
use a slotted spoon to put shrimp from juice into tomato bowl.
DO NOT THROW LEMON/LIME JUICE AWAY!
Combine shrimp with tomato mixture.
Add ½ cup lemon/lime juice into tomato bowl.
Mix ½ cup more juice into tomato bowl.
Continue to add 1 Tbsp juice into tomato bowl until it tastes balanced.

Let marinade for AT LEAST 8 hours,
stirring occasionally if desired.
Best if marinates up to 24 hours.

YOU MUST
Give it a taste test:
(OPTIONAL FOR MORE FLAVOR IF NEEDED) 

In a small bowl combine ½ cup lemon/lime juice,
2 Tbsp mustard, 2 Tbsp ketchup, a pinch of salt and sugar.
Then mix the new mixture in with the marinated shrimp mixture.
Sometimes it needs this, and other times it doesn't.
Serve chilled.

Serving ideas: 

Serve as opening course to a seafood or steak meal,
top with slices of ripe avocado,
top with unbuttered popcorn,
serve with fried plantains,
serve with lemon or lime wedge

Fresh Corn Salsa

My mom has this great recipe she calls "Vegetarian Salsa"

that she often even just warms up

and eats as though it's a Tortilla Soup!

I wanted a "fresh" version of this salsa,

especially in summer when the corn on the cob

is just so VERY VERY inviting

and the smell of corn cooking makes me salivate!

So here's my very own version,

a little more veggies and using fresh corn when possible!

Fresh Corn Salsa

1 can black beans, drained and rinsed

3 cobs corn, cooked, cut off cob

   (or 2 cans whole kernel corn, drained and rinsed)

1 red, yellow or orange bell pepper, chopped

¼ purple onion, chopped finely

10-15 grape tomatoes, cut in fourths

2 heaping Tbsp cilantro, roughly chopped

3 Tbsp lime juice

1 Tbsp olive oil

1 Tbsp red wine vinegar

1 tsp salt

½ tsp black pepper

½ tsp sugar

(optional ½ tsp ground jalapeño)

Instructions

Combine beans and chopped veggies.
In separate bowl, combine dressing ingredients.
Pour over veggies and beans.
Stir well.
Cover and chill at least 4 hours, best if overnight.

Serving ideas

serve with chips or quesadillas, 

serve with Mexican spiced Tilapia fillets, 

add chopped avocado or sour cream on top, 

serve as a soup, burrito or taco topping,

endless possible uses!