Taste of Travel: Galapagos Shrimp Ceviche Recipe

A favorite for any guest who has traveled on the Galapagos Island tour [1] aboard the Evolution [2], chef Wellington Montero shares his ceviche recipe. For an added Ecuadorian flavor, don’t forget to add popcorn!

SHRIMP CEVICHE RECIPE

Serving for four persons:

Ingredients:

Sliced onions - 4 ¼ ounces
Thin cut green peppers - 3 ½ ounces
Lime or lemon juice - 1 ounce
Orange juice - 2 ounces
Ketchup - 2 soup spoon full
Olive oil - ½ a soup spoon 
Salt - ½ a coffee spoon 
White pepper - ¼ a coffee spoon 
Sliced tomatoes - 1 thinly sliced tomato
Shrimps or prawns - 1 pound

Instructions:

1. Cook shrimp for 30 seconds in 2 ½ cups of boiling water, with half a spoon of salt, ¼ spoon white pepper and a little onion and celery.
2. Let shrimp cool.
3. Mix onions, peppers, lime juice, oil, salt and pepper. 
4. Let rest for 3 minutes and add orange juice, ketchup, 1/2 water from boiling shrimp and shrimp. 
5. Chill for 1 hour and serve.

Have a nice bottle of dry white wine or a cold beer with it and enjoy! 

Tips for making Ceviche with other seafood:

For lobster: Cook lobster in boiling water for 20 minutes and then proceed the same way.

For fish: Salt fish first, and out of refrigerator, soak in lemon juice for 3 hours with onions, salt and pepper. After 3 hours, throw away lime and onions and do the same mixture as on original recipe.

For any other shell fish and crab: Prepare mixture and add fresh sea ingredient last on mixture and let rest for 3 to 5 minutes before chilling.

Categories:

• Ecuador [3]
• Galapagos Islands [4]
• Latin America [5]
• Taste of Travel [6]

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