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Easy Ecuadorian Shrimps Ceviche
Upon my parents return from their trip to Ecuador, ceviche was mentioned time and time again. I am quite familiar with ceviche, as it is served at numerous restaurants in Denver; however, I’ve never made it. So, I hopped online to see what I could learn. Turns out, many countries and cultures (mostly South American) claim ceviche as their own creation and thus, it is difficult to determine the exact origin. Traditionally, ceviche is made with white fish and chili spices. The fish is not cooked per se, but rather marinated in citrus juices (lime and/or lemon) and the marinade actually cooks the fish. Shrimps are a little different, so I just cooked them by boiling them.
Ingredients
- 2-3 cups small to medium shrimps (shelled, deveined, and cooked)
- 1/2 red onion
- Juice of 3 regular limes
- 1/4 cup fresh squeezed orange juice
- 1/2 cup ketchup
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 cup choclo, or other fresh corn kernels
- 1/4 cup packed cilantro leaves, chopped
Directions
1. Cut the onion into thin, semi-circle slices
2. Place the onion slices in a bowl of cold salted water, and let soak for 20 minutes.
3. Cook the corn kernels in a pot of boiling salted water until just tender. Drain and rinse with cold water.
4. If the shrimps are not cooked, bring a pot of salted water to a boil. Once boiling, add the shrimps and remove from heat. They should cook within 1 minute. Using tongs remove the shrimps and set aside.
5. Drain onions and rinse with cold water.
6. Once the shrimps are cooled, cut them into pieces.
7. Combine onions, corn, and shrimps in a bowl.
8. Whisk together lime juice, orange juice, ketchup, sugar, and vinegar.
9. Toss this mixture with shrimp, corn, and onions. Salt and pepper to taste!
10. Toss with cilantro.
Serve with taco chips or popcorn!
Tukten’s Fish Tacos
The unseasonably warm weather has allowed us to get a jump on summer eating. For Andy and me, this means fresh fruits, veggies, and grilling! Fish tacos are one of my favorite Tukten dishes. So easy, so refreshing, so clean, and so delicious!
These fish tacos include corn tortillas, cotija cheese*, chopped red cabbage (or pre-chopped coleslaw mix), extra chopped jalapenos (if you want the extra heat), extra lime wedges to juice over the taco concoction, fish, and salsa. Oh – you’ll want a side of taco chips! There are only two things to “make”: the salsa and the fish.
* According to Cheese.com, cotija is “a Hispanic-style cheese, known as the “Parmesan of Mexico”. It was originally made with goat’s milk but today cow’s milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija. It is typically shredded onto cooked foods, also in salads and with fruit.”
SALSA
Ingredients and Directions:
- one red onion, chopped
- two regular sized jalapenos chopped
- 3/4 of a pineapple cubed
- 1 mango cubed
- handful of cilantro, chopped
- the juice of 6 limes
- 2 large tomatoes chopped
- salt and pepper to taste
*Mix all of the above together and BAM! Salsa!*
Fish
Tilapia is one of the sturdiest grilling options but this time and in these pictures, you are looking at Dover Sole from Whole Paycheck Foods.
Directions
1. Coat the grill with oil to prevent sticking
2. Heat to low heat
3. Coat both side of the fish lightly with olive oil and then season with your favorite seasoning. Tukten likes to use La Plata Peak Latino Spice. Any Latin spice will do.
4. Slice three limes
5. If you have an upper level on your grill use it or use indirect heat by turning off some burners on your grill and do not place the fish directly over the flame.
6. Place fish on the grill and place several limes atop the fish and let cook for approx 3-4 min. Remove limes.
7. Using great care, (fish is flakey) flip your fish to the other side. Place new limes, if desired, and cook for another 3-4 min or until fish is cooked – it should be opaque white
