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1
Poach the Shrimp
5 Mins
Boiling water, 100°C (212°F); shrimp cooked to 63°C (145°F)
Bring 1 litre of water to a rolling boil in a medium pot. Add the shrimp and cook for 2-3 minutes, just until they turn pink and curl into a loose C shape. Drain at once and spread them on a plate to cool for 5 minutes, then chill in the fridge.
Pull the shrimp the moment they turn opaque: a tight O shape means they are overcooked and will turn rubbery in the citrus.
Done when: Shrimp pink and opaque throughout, cooked to 63°C (145°F), curled into a loose C.
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2
Tame the Onion
10 Mins
No heat — cold water, about 20°C (68°F)
Put the sliced red onion in a bowl of cold water with half the salt and leave it for 10 minutes. Drain well and squeeze gently to remove excess water.
Squeeze the onion dry after soaking: extra water thins the sauce and dulls the citrus.
Done when: Onion slices crisp, mild and slightly translucent, with no harsh raw bite.
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3
Build the Tomato-Citrus Sauce
10 Mins
No heat — room temperature, about 20°C (68°F)
In a large glass or ceramic bowl, whisk together the lime juice, orange juice, blended tomato, ketchup, mustard and the remaining salt. Stir in the diced tomatoes, the drained onion and the olive oil.
Taste the sauce before the shrimp go in: it should be tangy first, then sweet, with the tomato in the background. Add lime a spoonful at a time if it tastes flat.
Done when: Sauce pink-orange, smooth and well mixed, tangy with a gentle sweetness.
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4
Combine and Chill
60 Mins (plus 1 hour chilling)
Chilled in the fridge at 4°C (40°F) or below
Add the cooled shrimp and the chopped cilantro to the sauce and toss gently so every piece is coated. Cover and refrigerate for at least 1 hour so the flavours marry and the bowl is properly cold.
Keep the bowl covered and cold the whole time: ceviche is a chilled dish, and seafood should not sit at room temperature for more than 2 hours.
Done when: Shrimp coated in sauce, bowl cold to the touch, flavours blended rather than separate.
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5
Serve Cold with the Crunch
5 Mins
Serve chilled, 4°C (40°F) or below
Spoon the ceviche into individual bowls with plenty of sauce. Put chifles, popcorn and toasted corn on the table in small bowls, add a few drops of hot sauce to each serving if you like, and eat it with a spoon, scooping up the sauce with the chips.
Serve the crunchy sides separately, not mixed in, or they go soft in the sauce within minutes.
Done when: Cold bowls, crisp sides on the table, sauce spoonable and bright.
auto_awesome Finishing Touches & Plating
Serve the ceviche ice-cold, in bowls, with the crunchy sides on the table and hot sauce within reach. Eat it the same day, with a spoon, and let each person build their own bite of shrimp, sauce and crunch.
Ecuador
55m
Italy
Thailand