Description
Ecuadorian Ceviche with Tiger’s Milk is a refreshing seafood dish that combines shrimp with a zesty lime marinade and fresh vegetables.
Ingredients
Scale
- 1 pound fresh shrimp, peeled and deveined
- 1 cup freshly squeezed lime juice (about 8 limes)
- 1/2 cup red onion, thinly sliced
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, diced
- 1 cup corn nuts (for garnish)
- 1 cup cooked sweet potato, sliced (for serving)
Instructions
- In a medium pot, bring water to a boil and add the shrimp.
- Cook for 2-3 minutes until they turn pink and opaque.
- Drain and immediately transfer the shrimp to a bowl of ice water to stop the cooking process.
- Let them cool for about 5 minutes, then drain again.
- In a large mixing bowl, combine the cooled shrimp, lime juice, red onion, tomatoes, cucumber, cilantro, salt, and black pepper.
- Stir gently to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- After chilling, taste and adjust seasoning if necessary.
- Serve the ceviche in bowls, topped with diced avocado and garnished with corn nuts.
- Serve with slices of cooked sweet potato on the side.
Notes
- For a spicier kick, add diced jalapeños or a few dashes of hot sauce to the ceviche mixture.
- You can substitute shrimp with diced fish like tilapia or sea bass for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Ecuadorian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg