Ecuador-Inspired Shrimp Ceviche
Original recipe by: Leslie Brenner
This ceviche is inspired by ceviches from Central Ecuador, where blanching shrimp and including tomatoes in the sauce is common, according to Marisel E. Presilla’s authoritative 2012 book Gran Cocina Latina. The sauce for this one is so delicious, I drink every drop. The recipe calls for unpeeled shrimp, because the shells are used to make a quick broth in which to blanch them. Use the best shrimp you can find, wild, if possible.
Serves 6.
Ingredients
1 pound (453 grams) shrimp
Salt
1/4 medium red onion
A few sprigs of cilantro
1 medium ripe tomato, roughly chopped
Juice of 2 limes
1/2 to 1 arbol chile, seeds removed
2 small Persian cucumbers, sliced about 1/4 inch (7 mm) thick
Tostadas for serving (optional)
Instructions
Rinse the shrimp and peel them, reserving the shells. Slice each shrimp vertically in half, and devein them. Fill a medium saucepan about halfway with water, and add salt so it tas…