Viche de langostinos
Recipe Information
Ceviche de Langostinos
Cultural Context
Ceviche de Langostinos hails from the coastal regions of Ecuador, where fresh seafood is abundant and celebrated. Traditionally enjoyed as a refreshing dish on hot days, it reflects the country's rich maritime culture. Today, ceviche has gained international popularity, with variations found across Latin America, each boasting unique local ingredients and flavors.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
prawns
🥗Healthier: shrimp
💰Cheaper: fish
Shrimp is lower in calories, while fish can be more affordable.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers a similar acidity, and vinegar is cost-effective.
Wash and devein the langostinos, leaving the shells on to concentrate the flavor.
Reserve the cleaned langostinos with salt for later.
Prepare the maní by drying, shelling, toasting, and grinding it, or use processed maní from stores.
In boiling water, add natural colorant achote and 300 grams of maní, seasoning with salt, and let it boil for 30 minutes.
Chop the tender beans into small pieces after cleaning them.
Cut the fresh corn into equal parts.
Peel and chop the camotes.
Peel and chop the fresh yuca.
Peel and chop the zapallo.
Prepare the refrito by finely chopping cebolla morada, cebolla blanca, and garlic, then mash the garlic with a bit of salt.
In a clay pot, heat oil with achote, then sauté the cebolla morada, garlic, cebolla blanca, and pimiento.
Add the chopped chillangua to the refrito after selecting the leaves.
After boiling for over half an hour, add the refrito to the maní mixture.
Add the harder ingredients like choclos, camotes, tender beans, zapallo, and achochas to cook.
Prepare the dough for green balls by mashing half a cooked plátano with a portion of maní paste and adding grated raw plátano, a teaspoon of comino, achote colorant with oil, and finely chopped chillangua.
Knead the mixture and drop the green balls into the soup one by one.
Gather chopped cebolla verde and fresh oregano from the garden and add it to the soup.
Add chopped ripe plátano to give a touch of sweetness along with the chopped yuca.
Once the soup is colorful and flavorful, add the langostinos and let it cook for 3 minutes until ready.
Finish by adding chopped cebolla verde to the boiling pot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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