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Ceviche a la Galapagos!

Ceviche a la Galapagos!

Almost every country with a coastline has its own version of ceviche. The ingredients might change with availability, but the heart of the recipe - seafood "cooked" or marinated in acidic juices - remains the same. In South America, Ecuador and Peru clash over who has the best ceviche, and I must confess I cannot decide myself! Lima's neighborhood cebicherias could keep me occupied for weeks, checking out another each day.

But when I travel to Ecuador, and particularly in the Galapagos Islands, ceviche is one of the culinary treats I crave! This recipe comes to us courtesy of the EcoVentura yachts, whose onboard chefs magically turn out exquisite meals day after day, in a galley about the size of my small apartment's kitchen. If you've never attempted to make your own ceviche, give this one a try! And don't be afraid to play with the ingredients. This recipe features shrimp, but octopus, white fish (bass, halibut, snapper, etc), or scallops are also common in ceviche.

INGREDIENTS:

  • 1 lb whole shrimp
  • 1 tsp black peppercorns
  • 1 white onion, peeled
  • 2 large garlic cloves, peeled
  • 1 tsp sea salt
  • 1 bay leaf
  • 4 C water
  • 2 limes
  • 1 Tbs sugar
  • 1 red onion, peeled
  • 2 ripe tomatoes
  • 1 C cilantro
  • Juice of 5 limes
  • Juice of 1 orange
  • 1 C tomato paste
  • Salt & pepper to taste

TO PREPARE:

  • Remove the heads, peel & devein shrimp. Set all aside
  • Bring the water, bay leaf, garlic cloves, onions, shrimp heads & shells to a boil, adding salt, sugar & peppercorns. As soon as it is boiling, add the peeled shrimp and cook just until they turn pink. Remove the shrimp and halt the cooking process by placing them in a bowl atop ice. Season with some lime juice and salt.
  • Strain the cooking stock and set aside
  • Peel & seed a tomato, puree in a blender. Strain and set aside
  • Julienne or chop (whichever you prefer) the onions and remaining tomato, add salt and lime. Set aside
  • Chop the cilantro and add to the rest of the vegetable mix. Add lime and orange juice to the tomato puree, along with some of the shrimp stock. Season to taste, then add tomato paste. Fold in the cooked shrimp and vegetables. If more acidity is desired, add more lime juice as needed.

TO SERVE:
Spoon ceviche into shallow bowls, garnished with lime slices and/or cilantro sprigs. Fried plantain chips, popcorn, and roasted corn are common accompaniments in Ecuador and Peru.  

I hope you enjoy this taste of the wild!

Your friendly Ecuador expert,

Sherry Howland

PS: If you like this recipe, check out more of our wild recipes.

 

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