In an article by Beverly Cox & Martin Jacobs the writers explain how 15th century Spanish explorers brought citrus plants to the regions of Peru and Ecuador. The locals paired the citrus with their abundant fish and a Latin American classic dish, ceviche was born. The locals spiced the dish with native chiles, salts and herbs.
Today much of Latin America uses the juice of the Mexican Lime (true lime) to prepare ceviche. The ceviche of Ecuador still uses the bitter Seville oranges favored by the early Spaniards.
This recipe is from Chef David Rodriquez chef-owner of Patria restaurant in New York City. He developed the recipe after tasting the dish when visiting freinds in Ecuador.
1 pound extra-large shrimp (16 to 20 pieces), peeled and de-veined
Cut tomato and onion in half. Preheat a well-seasoned griddle or heavy skillet over medium-high heat. Place tomato, onion, chiles and bell pepper on griddle and roast 6 to 8 minutes, turning with tongs to lightly brown all sides. Seed and chop tomato and peel and chop onion. Place chiles and pepper in a closed paper bag for a few minutes to steam, then using a small sharp knife, peel them and remove and discard stem ribs and seeds. When handling hot chiles, be careful not to touch your face or eyes before washing your hands. Chop bell pepper and chiles.
Place chopped ingredients, fruit juices and sugar in blender or food processor and puree until smooth. Season to taste with salt and pepper sauce. Pour marinade over the shrimp and toss. Cover and refrigerate for at least 1 hour or up to 8 hours.
Before serving, toss the ceviche with red onion and cilantro. Transfer to serving plates, sprinkle with popcorn and corn nuts and serve. Makes 4 servings