Favorite Ceviche/Poisson Cru/Ika Mata Recipes?

Cooking Discussions Cooking, Cookbooks, Ingredients
10

Wildly popular when I lived in Quito. Here’s the recipe, but it’s in Spanish.

  • add

2 Pounds (about 1 kilo, of cooked shrimp, if you buy it raw, I suggest you cook it in beer or coconut milk for amazing flavor)

  • 2

Red Onions (sliced very thinly)

  • 4

Tomatoes (sliced very thinly or diced)

  • 1

Bell Pepper (red or green, diced - optional)

  • 15

Limes (freshly squeezed)

  • 1

Orange (the juice of)

  • ½ cup

Ketchup (or 1/2 cup of freshly blended tomato juice for a fresher style ceviche)

  • 1 bunch

Cilantro (chopped very finely)

  • add

Salt (pepper and oil, sunflower or light olive oil)

  • add

Patacones (thick fried green plantains)

  • add

Chifles (thin plantain chips)

  • add

Tostado Corn

  • add

Popcorn

  • add

Hot Sauce (aji criollo)

Downtown Quito, it was $3.00.

4 Likes