Before we get to the recipe for the Ecuadorian Seafood Ceviche, I wanted to share an image from several weeks ago when I had leftovers of the Hasselback Potatoes. After a quick reheat in the microwave, I fried an egg and some bacon, and this made an incredible brunch meal — definitely a do-over.
Ecuadorian Seafood Ceviche – The Recipe
I had this Ecuadorian Seafood Ceviche at a party last summer and was immediately obsessed with how delicious it was. It is fresh, mildly acidic, and full of flavors. Each bite brings something new. I asked if I could have the recipe. I got busy chatting and then forgot. Fast forward to New Year’s Eve, and we are back for another party. I had not forgotten, so I asked again, and the hostess immediately pulled it out of her files so I could take a picture of it. I am forever in her debt. It is that good.
1/4 cup Hot Red Pepper Jelly
1 Tblspn Lime Zest
1/4 cup fresh Lime Juice
1/2 lb, peeled Large Shrimp, (quickly cooked) Cut each shrimp in 2 or 3 pieces depending on size
1/2 lb, Fresh Firm White Fish* (Monkfish, Snapper, Cod, Halibut), chopped into 1/2″ pieces
1 cup Fresh Mango, diced (equivalent to one typical mango)
1/2 cup Fresh Pineapple, diced
1/2 cup Red Bell Pepper, diced
1/4 cup Cilantro, chopped
1 Avocado, diced
Side Note: Some of the images reflect a doubling of the recipe as I brought this to a Super Bowl party.
*Ok, in Ecuador they would use tilapia or other warm-water fish. I prefer cold-water fish.
1. Whisk together the first three ingredients.
2. Quick cook the cleaned and deveined, shrimp for about 2 minutes in boiling water.
3. I used monkfish because it arrived at the store fresh that day. It was already well-trimmed, but it did require a bit more trimming of some tough membrane. The white edges on some of the fish are because I placed the fish in a bath of cold, salted lemon water as I cut it into pieces. I recommend this step as it freshens up the meat. The water may turn cloudy, which is a good thing. Drain the fish and pat dry before using it.
4. Place the shrimp, fish, mango, pineapple, and red pepper in a glass bowl or covered dish.
5. Pour in the juice and jelly mixture. Cover and chill for 4-5 hours, stirring occasionally. If the dish does not have a lid, then cover with cling wrap.
6. Just before serving, gently mix in the avocado and Cilantro.
7. Garnish with fresh lime wedges and more Cilantro
Ecuadorian Seafood Ceviche – Options
Add other seafood such as squid, octopus, or lump crab meat (cooked)
Substitute or add with chopped cucumber, orange pieces, red onion, fresh oregano, fresh corn.
Add some heat with some Tabasco, Red Hot, or Sriracha sauces.
Serve with Tortilla chips
Dang. This was a huge hit at the Super Bowl Party. So delicious. I will make this again and again.
Download Printable PDF Recipe: Ecuadorian Seafood Ceviche
Little Big Thing: Reusable Produce Bags
In Charleston, we have outlawed some single-use bags at retail stores for packing up your purchases. Not included in the ban are the green plastic bags one uses in the produce department. That bothers me. I want ALL single-use plastic banned, including these produce bags and any plastic packaging that is not easily recyclable. So I decided, if I was going to talk the talk, I’d better walk the walk. So I found these reusable bags on Amazon, and I have to say. I LOVE THEM.
Here is the name as it appears on Amazon. Ecowaare Set of 15 Reusable Mesh Produce Bags – Eco-Friendly – Washable and See-Through – with Colorful Tare Weight Tags – 3 Sizes
Today, I was at Whole Foods buying some more Sumo Citrus. I bought 6 pounds, and it easily fit in the large bag. The small bags are perfect for fresh herbs or, as seen above, radishes. I now keep these bags in my car with my other reusable bags. I do not know that I will ever use all 15 bags, so buy a set and share them with family or friends. We can all be a little greener. Buy on Amazon Here
That is all for now.