Ceviche Ecuatoriano(سيفيتشي إكوادوري)
سيفيتشي إكوادوري هو طبق مأكولات بحرية نابض بالحياة ومنعش، يتميز غالبًا بقوامه المرقي واستخدام المأكولات البحرية المطبوخة. إنه طبق أساسي على طول ساحل الإكوادور وطبق محبوب يتم الاستمتاع به كمقبلات أو وجبة خفيفة، مما يعكس التراث البحري الغني للدولة والإبداع في الطهي. على عكس بعض أشكال السيفيتشي الأخرى، يتميز الأسلوب الإكوادوري عادة بمرق لذيذ، مما يجعله مثاليًا للتذوق بالملعقة.
🧂 مكونات
- 700 g Shrimp(Peeled, deveined, with shells and tails reserved)
- 180 ml Water(For poaching shrimp and making broth)
- 120 ml Salt(Divided, plus more to taste)
- 120 ml Fresh Limes(Juiced (about 3/4 cup or 180ml))
- 1 Fresh Oranges(Juiced (about 1 cup or 240ml))
- 1/2 cup Ketchup(Adds body and a touch of sweetness)
- to taste Mustard(Regular yellow mustard, not grainy or Dijon)
- to taste Roma Tomatoes(Seeded and finely diced)
- to taste Red Onion(Thinly sliced (julienned))
- for serving Fresh Cilantro(Finely chopped, plus more for garnish)
- for serving Black Pepper(Freshly ground, or to taste)
👨🍳 تعليمات
- 1
Prepare the Shrimp Broth: In a medium saucepan, combine the reserved shrimp shells and tails with 4 cups of water and 1 teaspoon of salt. Bring to a simmer over medium heat and cook for about 10-15 minutes, allowing the flavors to meld. Strain the broth, discard the shells, and set the flavorful liquid aside to cool.
⏱️ 10 minutes (including cooling) - 2
Poach the Shrimp: In the same saucepan (rinsed), bring about 1 inch of fresh water to a gentle boil. Add the peeled and deveined shrimp and cook for just 1-2 minutes, or until they turn pink and opaque. Immediately drain the shrimp and transfer them to an ice bath to stop the cooking process. Once cooled, drain them well and set aside.
⏱️ 15 minutes (including salting and rinsing) - 3
Prepare the Marinade: In a large bowl, whisk together the fresh lime juice, fresh orange juice, ketchup, mustard, 1.5 teaspoons of salt, and black pepper. If using, add the thinly sliced chile pepper.
⏱️ 5 minutes - 4
Combine Ingredients: Add the cooled shrimp, diced tomatoes, thinly sliced red onion, and chopped cilantro to the bowl with the marinade. Pour in about 1 cup of the reserved shrimp broth. Stir everything gently to combine, ensuring all ingredients are well-coated.
⏱️ 1 hour (chilling) - 5
Marinate and Chill: Cover the bowl and refrigerate for at least 2 hours, or ideally 4-6 hours, allowing the flavors to meld and the ceviche to chill thoroughly. The broth will thicken slightly, and the ingredients will become more infused.
⏱️ 5 minutes
💡 نصائح احترافية
- ✓For the best flavor, use freshly squeezed citrus juices. The combination of lime and orange is key to the Ecuadorian profile.
- ✓The amount of broth is a defining characteristic of Ecuadorian ceviche; it should be quite liquid, almost like a chilled soup. Adjust with a little cold water if it seems too concentrated.
- ✓If you prefer a spicier ceviche, add more chile pepper or a dash of hot sauce to the marinade.
- ✓While shrimp is common, you can also use other cooked seafood like fish (poached), squid, or octopus, adjusting cooking times as needed.
- ✓The red onion can be soaked in cold water for a few minutes before slicing to mellow its sharpness, though some prefer its bite.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Fish Ceviche: Use a firm white fish like corvina or wahoo, cut into bite-sized pieces. Poach the fish in salted water for 3-5 minutes until just cooked through, then cool before adding to the marinade.
- Mixed Ceviche (Ceviche Mixto): Combine cooked shrimp with other cooked seafood such as squid rings, octopus pieces, or mussels for a more complex flavor profile.
- Vegetarian Ceviche: Adapt the recipe using hearts of palm (palmito) or cooked chocho beans (a high-protein legume) as the base instead of seafood.