Cevichocho ecuatoriano con camarones | Receta fácil y deliciosa

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is often less expensive.

Cook 1 pound of tomato riñón in water until covered over heat.

In a separate pot, cook 1/2 pound of peeled and deveined shrimp with 1/2 cup of water, salt, and pepper for approximately 5 minutes.

Slice 1/2 onion paiteña into rings or strips and soak in water to remove spiciness, then set aside.

Dice 1 tomato riñón and place it in a bowl.

Chop some cilantro and add it to the bowl with the diced tomato.

After 5 minutes, remove the shrimp from heat and let cool.

Once the tomatoes are well cooked, separate the skin from the pulp and place the pulp in a blender.

Season the tomato pulp with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of cumin, and 1 teaspoon of mustard, and add some of the cooled shrimp broth.

Blend the mixture and then strain it.

In the strained liquid, add the drained chochos, using 1/2 pound, and half of the previously prepared onion mixture.

Add the juice of 4 limes and mix everything well.

Serve the cevichocho, topping with the remaining onion mixture and the cooked shrimp, accompanied by tostado and chifles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens