Seviche, also spelled cebiche, is a popular way to serve fish and seafood "cooked" in a citrus marinade. This recipe is from Ecuador, using cooked shrimp, and works well as an appetizer or as a light entree.
Ingredients:
- 5 pounds uncooked large shrimp, shelled and deveined (about 110 large shrimp)
- 1 1/2 teaspoons salt
- 4 cups fresh squeezed orange juice
- 1 cup ketchup
- 1 cup fresh squeezed lemon juice
- 3 tablespoons Worcestershire sauce
- 1/2 cup minced white onion
- 1/2 cup minced green onions
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Hot sauce to taste (optional)
- Maiz tostado - large hominy-like toasted corn kernels - or popcorn
Preparation:
Boil 3 quarts of salted water in a large pot. Add the shrimp. Return to a boil, then reduce heat to a rapid simmer. Cook the shrimp until pink, 3 - 5 minutes. Remove immediately from the heat. Drain and rinse under cold water.
Mix the remaining ingredients in a non-reactive bowl, and season with hot sauce if desired. Add cooked shrimp and refrigerate at least 6 hours. Overnight is best. Serve with toasted corn or popcorn.
About 15 servings.