🇪🇨CEVICHE ECUATORIANO CON MARISCOS CONGELADOS🦑🦐🦪❤️🇪🇨😘👌

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu offers a plant-based option, while canned chicken is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas can mimic creaminess, while sour cream is a cost-effective substitute.

Introduce the recipe for Ecuadorian ceviche using frozen seafood.

Show 2 bags of frozen seafood, each weighing 1 pound, containing squid, clams, and shrimp.

Mention the cost of the seafood bags and recommend the store where purchased.

Separate the clams from the rest of the seafood, noting they are already cooked and can be prepared with just steam.

Boil water in a pot and add salt and pepper once boiling.

Add the squid and shrimp to the boiling water, cooking for 3 minutes.

After 3 minutes, add the clams and cover the pot, cooking for an additional minute.

Remove the seafood from heat and cool it down completely.

Remove the shells from the clams, ensuring no shells remain in the ceviche.

Prepare the vegetables: cut the tomato and onion, and disinfect the cilantro and tomato.

Curt the onion with salt and lime juice to marinate it slightly.

Add the diced tomato, including the juice from the seeds, to the onion mixture.

Incorporate the cooled seafood into the vegetable mixture, ensuring it is cold.

Add cilantro and olive oil to taste, mixing everything together.

Adjust seasoning with salt, pepper, and lime juice according to preference.

Plate the ceviche with plenty of juice, garnishing with avocado slices and serving alongside rice and chifle.

Mention the importance of serving the ceviche with a spicy pepper on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens