Ecuadorean Shrimp Ceviche with Oranges
1 large tomato, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 pound medium shrimp, peeled, deveined, halved lengthwise
3/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more to taste
Tabasco sauce to taste
2 tablespoons chopped chives
2 tablespoons finely sliced scallions
1/4 cup chopped cilantro
Preheat the oven to 500 degrees. Line a baking tray with aluminum
foil. Place the tomato, jalapenos, bell pepper and onion, cut
sides down, on the pan. Bake until charred, about 30 minutes. Set
aside to cool. Meanwhile, bring a large saucepan of lightly salted
water to a boil. Add the shrimp and immediately turn off the heat.
Allow the shrimp to sit in the water 1 1/2 minutes. Remove the
shrimp from the pot, place in a colander and run very cold water
over the shrimp. When cool, drain the shrimp on paper toweling.
Place shrimp to a large, non-reactive bowl and set aside. Slip the
skins off the tomato and peppers. Place the tomato, peppers and
onion in a blender along with the lime juice, orange juice, tomato
juice, sugar and salt. Blend until smooth. Taste and season with
Tabasco and salt to taste. Pour the sauce over the shrimp and
toss. Chill until ready to serve. Serve in small bowls garnished
with chives, scallions, and cilantro.
Yield: 4 servings.