Ingredients
-
1
-
2
-
1
-
1/2
-
1
-
3/4
-
1/2
-
1/4
-
1
-
1 1/2
-
-
2
-
2
-
1/4
-
Directions
Ecuadorean Shrimp Ceviche with Oranges, , This ceviche is a great alternative for those who love the tart and fresh flavor of ceviche but are wary about preparing raw seafood at home The recipe did make a bit more of the marinade/sauce than was necessary, so you may want to add in a little extra shrimp!
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Steps
|
1
Done
|
Preheat the Oven to 500 Degrees. |
|
2
Done
|
Line a Baking Tray With Aluminum Foil. |
|
3
Done
|
Place the Tomato, Jalapenos, Bell Pepper and Onion, Cut Sides Down, on the Pan. |
|
4
Done
|
Bake Until Charred, About 30 Minutes. |
|
5
Done
|
Set Aside to Cool. |
|
6
Done
|
Meanwhile, Bring a Large Saucepan of Lightly Salted Water to a Boil. |
|
7
Done
|
Add the Shrimp and Immediately Turn Off the Heat. Allow the Shrimp to Sit in the Water 1 1/2 Minutes. |
|
8
Done
|
Remove the Shrimp from the Pot, Place in a Colander and Run Very Cold Water Over the Shrimp. |
|
9
Done
|
When Cool, Drain the Shrimp on Paper Toweling. |
|
10
Done
|
Place Shrimp to a Large, Non-Reactive Bowl and Set Aside. Slip the Skins Off the Tomato and Peppers. |
|
11
Done
|
Place the Tomato, Peppers and Onion in a Blender Along With the Lime Juice, Orange Juice, Tomato Juice, Sugar and Salt. Blend Until Smooth. |
|
12
Done
|
Taste and Season With Tabasco and Salt to Taste. Pour the Sauce Over the Shrimp and Toss. |
|
13
Done
|
Chill Until Ready to Serve. Serve in Small Bowls Garnished With Chives, Scallions, and Cilantro. |
