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Santa Barbara Bay Café
Fabio Hidrobo, Executive Chef

ECUADORIAN SHRIMP CEBICHE

Yield: 8 portions

Ingredients:

1 Lt. orange juice

1/2 Liter of lemon juice

1/4 Cup of tomato paste (or, ketchup)

2 tbs. of vegetable oil

Salt & pepper

1/2 lb. of red onion

2 large tomatoes

1 Carrot

I Celery stalk

1 Bunch of cilantro and parsley (chopped)

1 lb. of shrimp (20/24), peeled


Add salt, pepper, carrot and celery in a pot of boiling water. Add shrimp. Boil for less

than 3 minutes. Remove shrimp and set aside in ice water to cool down.

Mix orange and lemon juice, tomato paste, vegetable oil, salt/pepper in a large bowl.

Refrigerate for 20 minutes.


Thinly slice the red onion. Mix with 1 tbs. of oil, 1 oz. of lemon juice and diced tomato.
Combine the shrimp (4 each) with a cup of the juice mixture. Add the red onion and diced tomato. Garnish with chopped cilantro and parsley. Serve with popcorn, fried plantain and chulpi (a kind of corn).

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