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Tag Archives: Ecuador

Equadorian Shrimp Ceviche

22 Thursday Dec 2011

Posted by Jessie in appetizer, Breakfast, Latin, Mexican, seafood

≈ 6 Comments

Tags

Carne Asada, Ceviche, cilantro, Coriander, crab, Ecuador, florida, Food Network, ketchup, lime, Mexico, Olive oil, Ravenous Munchkin, seafood, shrimp, Tampa Florida, Tecate, United States

 

This August on our family vacation to Treasure Island, FL – in the Tampa, FL and St. Petersburg, FL  area we discovered a local delight – in addition to massive and delicious crab and shrimp we discovered at a tiny tiny well…shack at Wild Cajun Blue Crab & Shrimp Shack

We also came across a Tampa/St.Pete original – Taco Bus!! They were featured on Food Network, so my mother informed me when I excitedly told her about it over the phone. Ohhhh – Emmmm- Geeee!! This place was amazing!! Outdoors, sun, palm trees, Tecate, Carne Asada, LOTS of CILANTRO (!!!!), But what I was amazed by most was their ceviche!

I’ve always loved making and eating ceviche, the lime marinated and chemically cooked shrimp or fish dish that is very prevalent in Mexico though popularity is rapidly spreading through the United States.

Anyway – back to the Taco Bus Ceviche. Delicioso! When the dish arrived at our table (on a regular old styrofoam plate) I was taken aback by the red color of the dish and the thickness of the picante like sauce that covered it, as all ceviches I have even eaten have been more of a light pico de gallo consistency. I was greeted by the familiar sourness of the lime but with a different sweet taste! I was in LOVE! We all loved it (the Ravenous Munchkins included!) So much so that I went on a beer and ceviche run the following night after the kids went to bed! 🙂

Friends who saw the photo insisted that it couldn’t possibly be ceviche as they had never seen RED ceviche! Though I already knew a lot about ceviche and how different parts of Mexico make their own versions with different ingredients, I had never been able to put my finger on the ingredients and I am normally pretty good at that! All I could think of was ketchup. And no one would ever put something as mundane as KETCHUP!! Right?! I mean you make MEATLOAF with ketchup, not something as cool as CEVICHE! Right?!

Wellllll…3 month and several hour of “research” later. I have found out that ceviche has deep roots in Ecuador. And a very popular Ecuadorian way to make it is with…::drum roll:: KETCHUP! 🙂

Ingredients:

  • 2 pounds unpeeled medium shrimp, washed
  • 2 tablespoons extra virgin olive oil
  • 1 orange, peeled and cut in half (or 1/2 cup OJ)
  • 1 cup (OR MORE!) tablespoon roughly chopped cilantro
  • 2 small tomatoes, chopped
  • 1 red onion, diced
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 limes
  • 1 cup ketchup

Directions:

1. Toss the shrimp (Shells ON!) with 1 tablespoon of the olive oil. Squeeze the oranges over the shrimp and simmer in a pan, covered,  until pink.

2. Take shrimp out of pan with slotted spoon remove lost tails/shells from juice in pan Strain the juice from the frying pan and pour into a blender or food processor.

Ravenous Munchkin hands ALL up in the mix! 🙂

3. Add cilantro and tomatoes – blend well, but make sure you can still tell there is cilantro in there.

The RM's gettin' it crackin' on some shrimp peelin'!

4. Peel the shrimp put back in bowl of ice.

5. Stir the onion, sugar, and salt in a bowl with the liquid from blender. Squeeze limes (a citrus press comes in very hand here!) in and stir in the remaining 1 Tblsp olive oil and the ketchup – mix with a spoon then add shrimp.

6. Stick it in the fridge for a few hours, until cold.   Serve with tortilla chips, tostadas, plantain chips or the traditional Ecuadorian way…with Chancha!

 

**Tampa Taco Bus was also on Man Vs. Food that aired last month – http://www.travelchannel.com/video/adam-tries-beef-kabob-tacos-16133  ***
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Cancha! (Toasted Equadorian Chuple Corn)

22 Thursday Dec 2011

Posted by Jessie in appetizer, Latin

≈ 6 Comments

Tags

Andes, cancha, Corn kernels, Corn nut, Ecuador, Kosher salt, Maize, Peru, Popcorn

Cancha, also known as toasted chuple corn or Andean Popcorn, is a snack dish from Andean countries, especially popular in Peru and Ecuador. It’s made from a special variety of corn (maiz chulpe) that doesn’t pop like popcorn, but instead swells into a sort of homemade corn nut.

Cancha is often served at Peruvian restaurants, as something to nibble on prior, and during, your meal. Sometimes, cancha is added as a topping to ceviche, adding a nice crunchy contrast to the dish.
Check out my Equadorian Shrimp Cheviche!
I decided to try my hand at making this little snack at home – since I already made the ceviche today 🙂
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 cups cancha kernels (you can find this at most hispanic or mexican markets)
  • 2 teaspoons kosher salt
Directions:
  1. Heat oil in the bottom of a large skillet over medium heat.
  2. Add corn kernels and heat, shaking pan from time to time, until kernels start to pop.
  3. Cover kernels loosely with a lid so that they don’t fly out of the pan and continue to cook, shaking pan more frequently, until the kernels have stopped popping and are deep golden brown, about 10 minutes.
  4. Remove from heat and toss corn with salt. Serve warm or at room temperature. Store cancha in an air-tight container.
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