ceviche is always delicious, and sometimes it is cooked, and flowery, like this ecuadorian shrimp ceviche recipe
ecuadorian shrimp ceviche recipe with wildflowers
- ½ a red onion
- 1 scallion
- 2 garlic cloves
- 2 bay leaves
- 2 cups water
- 2 teaspoons sel gris or whole salt + a final sprinkle
- 1 teaspoon black pepper corns
- 8 big shrimps
- 2 lemons
- 1 orange
- edible flowers and fresh herbs to decorate or fresh cilantro leaves
Juice one of the lemons. Peel and thinly slice the red onion. Place it in a bowl and cover it with the lemon juice for 15 minutes.
Place the aromatics (scallion, garlic cloves, bay leaves, salt, and pepper) in a pot, cover with the 2 cups of water and bring to a boil.
Meanwhile, remove the head from the shrimps. And juice the other lemon and the orange.
When water begins to boil, add the shrimps and cook them for a minute. Remove them. Let them chill enough to be able to handle them and remove the carapace (you may leave the tail for a nicer plating). Return carapaces to the boiling water and cook a few minutes.
Filter the water. Keep a cup and store the rest (that’s a delicious fish stock). Mix the cup of aromatic water with the lemon and orange juice.
Serve at room temperature. Pour part of the liquid on a plate or bowl. Place the drained onions on the bottom. Add the shrimps and decorate with edible wildflowers and herbs. Sprinkle some more condiment and sel gris on top.
enjoy your shrimp ceviche!