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Ceviche is always delicious, but sometimes it is cooked, and flowery. Like this ecuadorian shrimp ceviche with wildflowers, red onion and lemon juice.
5 from 1 vote
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ecuadorian shrimp ceviche recipe with wildflowers

Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, remove the head from the shrimps. And juice the other lemon and the orange.
  4. 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.
  5. 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.
  6. 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.