SERVES 4
This recipe reminds me of beaches in several Latin American countries, where you can always find fishermen selling ceviche made on the spot, served in small plastic glasses. The ceviche that stands out in my mind is the Ecuadorian ceviche. I was intrigued that it was prepared with tomato sauce and mustard, which is contrary to the style of the typical Peruvian ceviche. It’s delicious and ideal to prepare midweek, when you’re short on time.
INGREDIENTS:
1 pound shrimp, tails removed
2 tomatoes, chopped
½ serrano chile
juice of ½ orange
juice of ½ lemon
2 tablespoons tomato juice
2 tablespoons ketchup
1 tablespoon cilantro, chopped
1 tablespoon honey
2 tablespoons olive oil
¼ red onion, chopped
green onions, chopped, for garnish
PREPARATION:
1. Mix all the ingredients except for the green onions in a bowl and put it in the fridge. Let it sit for about 5 minutes to chill the ceviche.
2. Garnish with green onions and serve.