Classic recipe for Ecuadorian Shrimp Ceviche, a quick, easy and mouthwatering Latin dish. Ceviche is usually served with garnishes such as thick green plantain chips called patacones or tostones. Chifles or thin green plantain chips are another popular garnish for ceviche. Another garnish is tostado de maiz, a crunchy corn nut type snack that goes great with this dish.
We're crushing hard on all ceviche right now: Sparklingly fresh and endlessly adaptable, the combination of raw seafood "cooked" in acid (and the so-called national dish of Peru) is how we want to cool off when temperatures rise. Gastón Acurio and Martin Morales show us how it's done. Read more!
Great recipe for Mexican Style Shrimp Ceviche. I make this dish anytime I go to a pot luck and everyone loves it. It's very simple to make and quite affordable. Feel free to experiment with other vegetables and seasonings.
Tropical Shrimp Ceviche ~ This is a tropical version of the classic Ceviche. It uses Jumbo shrimp (pre-cooked, or raw if you prefer) Mango, Diced Sweet Orange, Avocado, Red Onion, Grape Tomatoes, fresh Lime Juice, and Fresh Cilantro. A sweeter version than the typical ceviche, the addition of orange gives this appetizer a unique flavor.
Ecuadorian fish ceviche (Ceviche de pescado ecuatoriano)