Ecuadorian Shrimp Cocktail |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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On the Ecuadorian coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. Ingredients:
4 1/2 pounds small shell-on shrimp |
1/2 cup ketchup |
1/2 cup freshly squeezed orange juice |
1/4 cup lightly packed, finely grated fresh horseradish |
1/4 cup freshly squeezed lemon juice |
2 teaspoons tabasco or other hot sauce |
1 teaspoon lightly packed, finely grated orange zest |
3 medium avocados (look for avocados that are ripe but not mushy. if they are too soft, they will fall apart when you fold them into the shrimp mixture.) |
1 cup red onion, small dice |
Directions:
1. Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat. Add shrimp, and poach until shrimp are pink and firm, about 7 minutes.
2. Drain and cool.
3. Peel and devein shrimp; set aside.
4. Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.
5. Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.
6. Fold diced avocado, onion, and poached shrimp into sauce.
7. Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.
8. ***A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This shrimp can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel, dice, and sprinkle avocado over the top of the cups and serve.
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