Forks in the Road: Foods & Wines Around the World

Shrimp Ceviche from Ecuador

Every time I travel, I fall in love with a local dish. On a recent trip to the Galápagos, my favorite was the traditional Ecuadorian (and South American) dish, Shrimp Ceviche.

Ingredients

2 lb uncooked medium shrimp

1 bottle beer

1 cup tomato ketchup

1 tablespoon mustard

1 small can tomato juice

1/2 cup fresh orange juice

1/2 cup fresh lime juice

1 cup white wine

1 large tomato

1 large red onion

2 green peppers

Cilantro to taste

Salt and pepper to taste

Preparation

Shrimp

Mix the beer with enough water to boil the shrimp for 4 - 7 minutes (until they turn pink).

Drain.

Shell and de-vein the shrimp when cool.

Refrigerate for 30 minutes before serving, then mix with the sauce.

Sauce

Mix the ketchup, mustard, tomato juice, orange juice, lime juice and white wine in a large bowl.

Chop the tomato, onion, peppers and cilantro very small and add them to the liquid.

Add salt and pepper to taste.

Chill the sauce and add the shrimp 30 minutes before serving. If the mixture is too thick, add more lime juice.

Best served with popcorn, plantain chips (pictured right) or toasted corn.

Note: The sauce is better if you let it sit overnight. Don't let the shrimp sit in the sauce for too long though, or they will be overcooked by the citrus juices in the sauce.

Recipe courtesy of the M/V Eclipse.

--Susan Farewell