(by Eva Zelig)
1 1/2 c. fresh orange juice
1/2 c. fresh lemon juice
1 large ripe tomato, peeled, seeded, and chopped
1 onion, finely chopped
1 fresh hot red or green pepper, seeded and finely chopped (or substitute with Tabasco sauce to taste)
4 T. ketchup
salt and pepper to taste
optional: finely chopped cilantro
2 lb. shrimp, shelled and deveined
Mix together all ingredients except shrimp and set aside.
Bring a large pan of salted water to a boil, and cook shrimp for 3 - 4 minutes.
Drain the shrimp and toss them in the dressing.
Let the mixture stand in the refrigerator for two hours or more.
(In Ecuador, ceviche is served with a side of “maíz tostado” or toasted corn.)
(Read Back of the Restaurant, the story that accompanies this recipe.)
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