CEVICHE DE CONCHA Y CAMARÓN ECUATORIANO

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is more cost-effective.

shrimp

🥗Healthier: scallops

💰Cheaper: surimi

Scallops offer a leaner protein option, while surimi is a budget-friendly alternative.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a similar flavor profile, while spinach is more economical.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness, while yellow onion is often less expensive.

Cook the shrimp in a pot with boiling water.

Add 1 clove of garlic, 1/2 teaspoon of pepper, and salt to the water with the shrimp.

Let the shrimp cook for 1 minute, then remove from heat.

Transfer the shrimp directly to ice water to stop the cooking process and make them crispier.

Let the shrimp cool in the ice water.

Finely chop red onion and add it to ice water to cure for 10 minutes.

Juice 7 limes, ensuring to use this specific type for flavor.

Add the cured onion to the bowl along with diced tomato and finely chopped jalapeño.

Incorporate chopped cilantro into the mixture.

Add the black clam, which has been removed from its shell, to the bowl.

Add the cold shrimp to the mixture and mix well to combine all ingredients.

Pour in 2 cups of the shrimp cooking liquid, ensuring it is completely cold.

Season the ceviche with salt, 1 teaspoon of mustard, and additional pepper to taste.

Drizzle in 2 teaspoons of vegetable oil and mix thoroughly until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens