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Bandera Ecuatoriana
A vibrant and diverse platter showcasing three distinct Ecuadorian culinary elements: seco de chivo (stewed goat), ceviche de camarones (shrimp ceviche), and arroz amarillo (yellow rice).
đ§ Ingredienser
- For Seco de Chivo:
- 500 g Goat meat(cut into cubes)
- 1 cup Cilantro(finely chopped)
- 1 large Onion(chopped)
- 1/2 red Bell pepper(chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Achiote paste
- 1/2 cup Beer
- 2 cups Water or broth
- 1 tsp Cumin
- to taste Salt and pepper
- For Ceviche de Camarones:
- 500 g Cooked shrimp(peeled and deveined)
- 1 cup Lime juice
- 1/2 small Red onion(thinly sliced)
- 1 medium Tomato(diced)
- 1/4 cup Cilantro(chopped)
- 2 tbsp Ketchup
- to taste Salt and pepper
- For Arroz Amarillo:
- 2 cups Rice
- 4 cups Water or broth
- 1 tbsp Achiote paste
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- to taste Salt
đšâđł Instruktioner
- 1
Prepare the Seco de Chivo: In a large pot, sauté onion, bell pepper, and garlic in oil until softened. Add achiote paste and cook for 1 minute.
â±ïž 10 minutes - 2
Add the goat meat and brown on all sides. Stir in chopped cilantro, cumin, salt, and pepper.
â±ïž 10 minutes - 3
Pour in the beer and scrape up any browned bits from the bottom of the pot. Add water or broth, bring to a simmer, cover, and cook for 1.5 to 2 hours, or until the goat is very tender.
- 4
Prepare the Arroz Amarillo: In a saucepan, sauté onion and garlic in oil until fragrant. Add achiote paste and cook for 1 minute.
â±ïž 5 minutes - 5
Add the rice and stir to coat. Pour in the water or broth, add salt, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed. Let stand, covered, for 5 minutes.
- 6
Prepare the Ceviche de Camarones: In a bowl, combine the cooked shrimp, lime juice, sliced red onion, diced tomato, chopped cilantro, ketchup, salt, and pepper. Mix well and let marinate for at least 15 minutes in the refrigerator.
- 7
To serve, plate a portion of yellow rice, top with a generous serving of seco de chivo, and a scoop of ceviche de camarones. Garnish with fresh cilantro.
đĄ Proffstips
- âSeco de Chivo is traditionally made with goat, but lamb or beef can be substituted.
- âEnsure the shrimp for ceviche is fully cooked and chilled before mixing.
- âThe key to good yellow rice is toasting the rice slightly before adding liquid.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with a side of fried plantains (patacones).
- Add a pinch of chili flakes to the ceviche for a touch of heat.