Recipe: Appetizing Ceviche de camaron

Ceviche de camaron. Shrimp ceviche or ceviche de camaron is one of the most popular Ecuadorian ceviches. Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach. One of the great things about this type of Ecuadorian ceviche is that the shrimp are already cooked.

Scoop in the shrimp, cover and let the water return to the boil. El ceviche de camarones es un plato hecho de carne marinada (pescado, mariscos, o ambos) generalmente en aliños cítricos. Existe una gran diversidad culinaria de ceviches elaborados en Latinoamérica, de donde es nativo y en la actualidad se ha convertido en un plato internacional, puesto que se consume en diferentes países, como en Chile, Colombia, Guatemala, Perú, El Salvador, entre otros. You can have Ceviche de camaron using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ceviche de camaron

1. It's 1 lb of shrimp.
2. You need 1 medium of white or red onion.
3. Prepare 3 large of tomatoes.
4. Prepare 1 tbsp of minced garlic.
5. It's 1/2 cup of lime juice.
6. You need 1/4 cup of Louisiana style hotsauce.
7. It's 1 bunch of cilantro.
8. Prepare 1 large of jalapeno (optional).

Ceviche is fresh raw fish "cooked" in an acidic marinade—typically citrus juice—spiced with ají amarillo (a yellow chile with a hot and slightly sweet flavor), red onions, and other seasonings. This shrimp ceviche "cocktail" was orginated by Rick Bayless. I was a bit nervous about it at first but it is GREAT. I definately recommend using the jicama rather than the cucumber but both are good.

Ceviche de camaron step by step

1. mix lime juice, garlic, and hotsauce in large mixing bowl.
2. cut shrimp, tomatoes, and onion into 1/4inch size pieces and add to bowl.
3. mix to cover.
4. finely chop the cilantro and add to shrimp, tomatoes, and onion.
5. mix well.
6. salt and pepper to taste.
7. add 1finely chopped jalapeno, deseeded (optional).
8. refrigerate for 2 hours and enjoy!.

This is best made the day it is served. El ceviche de camarón es un ceviche que usa camarones como el marisco para cocer en jugos cítricos. El mismo se elabora usando camarones frescos y otros vegetales como pepino, chiles, tomate, cebolla roja, cilantro, y aguacate. Depende de la receta puedes incorporar jugo de naranja como un jugo cítrico adicional pero esto se hace a base al. Hola soy de Loja a mi esposo le gusta el ceviche de camarón que le sirvo les explico espero q les guste, una vez pelado los camarones y sacado las venas negras, en una olla ponemos a hervir media taza de agua o una taza depende de la cantidad ramas de perejil aji y un poquito de sal incorporo la piel externa y sus cabezas bien lavadas del camarón por unos dos minutos cernimos el agua.