In Ecuador, cebiche can have many accompaniments, such as toasted corn or popcorn.
1 medium red onion, sliced thinGoya Adobo with Pepper, to taste
4 tbsp. Goya Lemon Juice, or to taste
sprigs of fresh cilantro for garnish
4 cups water
2 scallions, roots removed
11/2 lbs. large shrimp, peeled and deveined
2 tbsp. finely chopped fresh cilantro your favorite Goya Salsita, to taste
Goya Popcorn prepared according to package directions
Tomato and Citrus Marinade (recipe follows)
In non-reactive container, combine onion and lime juice. Four hours before you plan to serve cebiche, combine 1/2 onion/lime juice mixture with tomato and citrus marinade. Reserve the rest for garnish.
In saucepan, bring water and scallions to boil. Reduce heat and simmer for 5 minutes. Stir in the shrimp, cover and remove from heat. Let the shrimp steep for 2 minutes until pink. Drain and rinse under cold water. Discard scallions.
In non-reactive container, combine shrimp, marinade and chopped cilantro. Cover and refrigerate for 3 hours.
Adjust seasoning with adobo and add Goya salsita to taste. Serve in individual bowls garnished with reserved onion/lime mixture and sprigs of cilantro and popcorn on the side.
serves 4-6
Tomato and Citrus Marinade for the Ceviche
1 can (8 oz.) Goya Tomato Sauce
11/4 cup Goya Bitter Orange
1 packet Sazón Goya with Cilantro
and Tomato
1/4 ketchup
1 tsp. worcestershire sauce
1 tsp. dijon-style mustard
1 tbsp. Goya Extra Virgin Olive Oil
Goya Adobo with Pepper, to taste
your favorite Goya Salsita, to taste
In non-reactive container, combine all ingredients. Cover and refrigerate until ready to use.
