Ecuadorian Style: Shrimp Ceviche

Sometimes a pairing so perfect is like art for the taste buds. Chef Andrés Dávila’s Ecuadorian Shrimp Ceviche at Casa Gangotena in Quito, paried with Montes Cherub Rosé of Syrah 2013 from Chile’s Colchagua Valley is exactly that. Using Ecuadorian shrimp—what many consider to be the world’s best shrimp—and served with a base of its own juices with onion, lime, orange and tomato, it is served with chifles (green plantain chips), tostado (toasted corn), popcorn and a traditional spicy sauce from the region.

Ingredients
  • Short Stock (to cook shrimp):
  • 1 bay leaf
  • 1 red onion, quartered, plus 2 red onions, thinly sliced
  • 2 garlic cloves
  • 3 sprigs of cilantro
  • 1 whole red chili
  • 2 ounces lemon juice
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • ---
  • Ceviche:
  • 2 pounds of raw large shrimp (labeled 31­–35 per pound)
  • 5 tomatoes
  • Juice of 10 limes
  • Juice of 8 oranges
  • 1 small bunch of cilantro finely chopped (just the leaves)
  • 1 teaspoon of mild mustard
  • Salt, pepper to taste
  • 1 tablespoon of oil (sunflower or canola oil)
  • 2 cups chifles (green plantain chips)
  • 1 cup toasted corn and popcorn, optional
Directions

Bring 8 cups of water to boil and add the bay leaf, quartered onion, garlic, cilantro, chili, lemon juice, salt and pepper. Cook the shrimp in the short stock for 3 to 5 minutes, then put it in cold water with ice to stop the cooking process. Remove the shrimp from the broth and reserve both.

Soak the onion slices in lime juice for about 5 minutes, rinse well and drain. Peel and seed 4 tomatoes, then cut into cubes. Finely chop the remaining tomato and add it to the reserved shrimp stock. Mix all the ingredients together in a large bowl and let it sit in the fridge for at least 30 minutes.

Serve with chifles (green plantain chips) to scoop the ceviche like a spoon, and if desired, add toasted corn and popcorn to top the ceviche with for added saltiness and texture.

To eat it like a local, add a couple drops of your favorite hot sauce, like Tapatio or Sriracha, on top of the bite size, loaded plantain chips.

Pair It

The well-balanced and fresh Rosé of Syrah honors the character of the grape, while the powerful fruit concentration and a bright acidity brings out the delicate citrus and spiciness of the ceviche.

Published on December 4, 2015


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