Way back when ago, when we lived in Orlando, we had some pretty awesome neighbors. Then we got to keep them for almost ten years. Chris and I moved into our house as super young 20-something’s, just out of college with a brand new baby. David and Fatima and their two boys came to introduce themselves and in my frazzled, tired, new-mom, names went in one ear and out the other. Feeling terrible about forgetting our new neighbors names, I may have peaked in the mailbox to remind myself. I called him Felix for the next six months. To make matters worse, Chris and David had met each other prior to the move, through work, but always just in passing. Chris called him Paul. Then one day, after enough cervezas together, they finally asked why we called him Felix and/or Paul. So embarrassing.
Fortunately, ten years later they still decided to be our friends and drink beer in the garage. Double lucky for us, David and Fatima are from Ecuador and shared so many awesome meals from their home that we have come to love. Their nights of “just throwing something on the grill”, does not mean hamburgers and hotdogs. It is an event, with all the meat you can imagine. And then there is the ceviche, which brings us to this week – Ecuadorian Ceviche – David/Paul/Felix edition.
The Recipe: Ecuador Ceviche
Nowadays, we live 2000 miles away from our dear friends. So when I texted asking for the recipe, they sent a link to a YouTube video and said ditch the ketchup. I thought for 10 years, I had eaten this family kept secret recipe, so I texted back stunned with a witty, snarky comment. Then he told me he does not actually go by the YouTube version, that was just the tutorial for first timers and then gave me his real recipe. But I did get the secret ingredient – serve it with cold cerveza.
Ingredients:
- 1 lb. Shrimp, peeled and deveined
- 1/2 red onion, finely diced
- 1/2 c. lime juice (about 5 limes)
- 1/2 bundle, cilantro
- 2 small tomatoes, diced
- 1 orange, juiced
- 1 fresno pepper, diced
Directions
Boil the shrimp until cooked through. Drain and cool on ice. It seems like alot of recipes all use the lime juice to “cook” the seafood, and despite my love of sushi, kind of weirds me out.
In a bowl combine literally all the rest of your ingredients and mix. Add the shrimp. Let this sit in the refrigerator for at least an hour before serving.
Ecuadorian Ceviche
Need some other summer fresh seafood recipes: Try Blaff (St. Vincent and the Grenadines), Grouper with Floribbean Mango Salsa
File: Ecuador – Ceviche
