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Ecuadorian Shrimp Ceviche
A bright, tangy Ecuadorian-style shrimp ceviche made with fresh shrimp heads for a flavorful broth, juicy lemon juice, tomato puree, red onion, cilantro and a side of crispy popcorn (canguil). Perfect as an appetizer or light main dish.
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Cost Breakdown
Critical Success Points
- • Removing the shrimp digestive tract completely
- • Simmering shrimp heads to extract a flavorful broth
- • Cooking shrimp for exactly 5 minutes to avoid overcooking
- • Balancing the amount of tomato broth and lemon juice for proper acidity
- • Popping popcorn without burning
Safety Warnings
- • Handle raw shrimp with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Cook shrimp to an internal temperature of 145°F (63°C).
- • Hot oil used for popcorn can cause burns; keep a lid nearby and do not leave unattended.
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