Gourmet Again! – Shrimp Ceviche (Coastal Ecuadorian)
May 31st, 2009 | 
Author: blipswerx asked:
In this episode, Sharine receives expert guidance from her friend Tanya in preparing coastal Ecuadorian Shrimp Ceviche (Ceviche de Camarones).
Posted in Howto | 
Tags: Ceviche De Camarones, Ecuadorian, Expert Guidance, Friend Tanya, Gourmet, Sharine, Shrimp Ceviche
fry some green plantain and place it on top. or pop corn.
. if u use jumbo shirmp make sure u clean it well theres a lil vain take it off ok or else u will get sick, clean the shrimp.
thats not the way u make the ECUADORIAN ceviche firts of all u need 1 garlic, 1 cilantro, 4 oranges,4 limes, 4tomatoes, 1 red onion,1 white onion make sure u place the thin cut onions in a bowl w water its for the accid to go away
shrimp, 1 spoon of mustard. fist u dice the garlic u place it into a hot boiling water w salt and black pepper, place the shrimp there for 5 min no more than 5 min till it looks pink make sure u take the tails off, when its ready let it cool, do not dump the water w the condiments u r going to need it, to boild the tomatoes,
afer u boild the tomatoes no more then 2 or 3 min pilt it, place the tomatoes in a blander w some of the condiment water bland it, afer u have ur onions thin cut place it in a bowl w sal black pepper, add the chopped cilantro and squeeze 2 or 3 limes,and 1 or 2 dice cut tomatoe not boild, ok so u have ur tomatoe mix and ur onions w cilantro ready, mix it together than put one
spoon of mustard mix it if u like its perfect, get the shrimp mix it then sqeeze the oranges if u like its perfect, if u like more of the tomatoes mix do the same steps w the condiment water and if u folks like it spicy dice a jalapeno and blended w the tomatoes, make sure theres a lil bit of garlic when u blend the tomatoes. i hope u enjoy it ,i should make a video….. ok guys buen probecho,
I dont know who told her mayo and OJ is used but my family is from Guayaquil , Ecuador and we take pride in our food i **** it when people try to change a traditional meal. And i **** it when they use the word gourmet is used in an ecuadorian recipe thats more like a way too fancy word to describe cultural food. our food is our culture, it doesnt need changing! And the ceveche looks like a wierd color. Try again girl!
No Ecuadorian Ceviche Is Way Better.
Mucho Mejor Que El Ceviche Del Peru.
en primer lugar el cevicheecuatoriano no es picante el de peru si en segundo lugar son 2 cosas muy distintas el ecuador del peru y en tercer lugar a el ceviche ecuatoriano no c le hecha mayonesa sino mostaza osea q ese ceviche no es de ecuador ooooooo si se de donde es machonada
This is the first time I seen shrimp cocktail prepared this way especially with mayo but to each is own. My mom is from Manta and she prepares it differently.
the best ceviche its from Peru
que clase de ceviche es eso? tu si eres una babosa estupida!!! ceviche es peruano degrasiada…
I absolutely looove Ecuadorian ceviche!!
You did a good job, girls!
Machonas no saben hacer un simple ceviche.
white wine is not an ecuadorean ingredient nor traditional nor coastal. who knows where you got this recipe from, but this is not how ceviche is made. so sorry you’ve been duped!
I am so sorry about this video !!!! i am from Guayaquil Ecuador where the best ceviche is made and this is not ECUADORIAN,,,,we dont use Mayo. She forgot tomatoes and green peppers besides the main ingridient (shrimps) in this case is the CILANTRO. SORRY again
goooooo!!!!!ecaudor, ecuador is the best of the best yea she is rite is a beatifull country i bin their
you are carzy the resl ceviche is from ecuador o my god a need to eat im going to eat ceviche rite now
MAYO!!!! *** ??? This is not ecuadorian ceviche that was water mixed with shrimp .Ecuadorian ceviche rox my world and this def was not the right wait to make it.
ceviche w/ mayo is Costa Rica. Correct me if am wrong. any costarican. Where i live the Ecuadorian/costarican bar restaurant i go. i have talk to the chef there he told me that costarican ceviche is the same as the ecuadorian with the exception that they eat it w/ mayo.
i do agree that she use to much water. i only use like 1/4 cup of water i cover the pot where the shrimp is getting cook as soon as steam comes out i lower the heat or turn it off. the residual heats finish the cooking.
enjoy
this isnt ceviche!!!! you are killing the dish! should come to peru to taste some REAL ceviche
Hmmm … have never seen it made with mayo, but my Ecuadorian in-laws from Quito eat ceviche with popcorn, too. Chifles are ok, but it’s even better with fresh patacones (thick slices of plantain fried, mashed and double fried) with Monterey Jack cheese, though. Yum!
i agree with everyone else… sorry to break it to ya Sharine, but your friend Tania has put Ecuadorian ceviche to shame.. that ceviche was a disaster…she shoulda known better than to let you put this video up…another thing is that I’ve never heard of ceviche served with popcorn unless thats a new thing..correct me if i’m wrong fellow Ecuas, but “traditionally,” ceviche is served with chifles or maiz tostado (kernels of corn, not popped corn)
They made a mistake it’s shrimp soup! OMG I can’t believe it!
good try, but ecuadorian ceviche is not made like that, first of all, it was too watery, and MAYO no way..and you can’t eat ceviche with Modelo, if you are a true ecuadorian you drink a nice cold Pilsener…