Kid Friendly Chili

Hi everyone! I know it’s been a while since my last post, but the minute I think I figure out this motherhood thing, my little girl goes through another milestone, regression, teething, etc and I’m back were I started. I can’t complaint I’m loving every part of it, watching her grow into this beautiful, intelligent and opinionated little girl is so amazing. I’m constantly trying to keep up with her and now that she’s a toddler she’s eating whatever we are having for dinner, so I’ve had to adjust a few of my recipes in order to make them “kid friendly” without sacrificing flavor.

One of my husband’s favorite dishes is my chili. The first time I gave it to Emi, she was about a year old and she loved it!! Even now that she has started to be a little picky with her food (she’s 18 months), she still loves mommy’s chili, and whenever she eats all of her food without making any trouble is a good day for this momma *pat on the back*.

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I’m all for experimenting with the recipes we try, so I’m giving you a great tasting MILD chili, you can use this recipe as it is or adjust it to make your own signature chili, either way I’m sure you’ll impress some friends and family with it. Bonus point: You could cook this on a slow cooker too.

Note: I usually take a picture of every single step but this time I failed to take a couple ones at the beginning. I always try to make my recipes as simple to follow as possible, so I don’t think you’ll get lost.

Let’s get started. You’ll need 2 pounds of ground beef, 1 tablespoon of extra-virgin olive oil, 1 diced white onion, 1 diced green bell pepper, 8 minced cloves of garlic, 1/2 cup finely chopped cilantro, 1 tablespoon mild chili powder, 1 1/2 tablespoons of cumin, 2 teaspoons white sugar, 2 teaspoons oregano, 2 teaspoons salt, 1 teaspoon ground black pepper, 12 oz can tomato juice, 28 oz can petite diced tomatoes (or regular diced tomatoes), 15 oz can tomato sauce, 16 oz can kidney beans (drained and rinsed), 16 oz can pinto beans (drained and rinsed), shredded cheddar and sour cream for topping.

On a large skillet or pot (I like to use my dutch oven), heat 1 tablespoon of olive oil over high heat and brown your ground beef with a sprinkle of salt and pepper, until it’s cooked through and all of its juices have consumed, about 10 minutes.

Add the diced onion, diced green bell pepper and minced garlic to the pot and stir until onion is transparent (if you decide to use jalapenos now is the time to add them), about 3 minutes. Add cilantro, mild chili, cumin, sugar, oregano, 2 tsp salt and 1 tsp ground black pepper and stir. Cook until fragrant about 1 minute.

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If you decide to finish cooking on your slow cooker now is the time to transfer the ground beef mix to it. Add tomato juice, petite diced tomatoes, tomato sauce, kidney beans and pinto beans to your pot or slow cooker. Taste and adjust seasonings if desired.

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If cooking on the stove bring to a boil and low heat to medium low, cook for 1 hour, stirring occasionally. If using the slow cooker cook on low for 7-8 hours.

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Serve hot with shredded cheddar and sour cream on top, and a piece of cornbread. Next week I’ll share my recipe for the sweetest and moistest cornbread IN THE WOOORRLLLD, stay tuned!

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Hope y’all enjoy this chili as much as we do and remember to give every recipe your special touch.

Kid Friendly Chili

Ingredients:

  • 2 pounds ground beef, turkey or venison
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow or white onion, diced
  • 1 green bell pepper, diced
  • 8 cloves garlic, minced
  • 1/2 cup cilantro, finely chopped
  • 1 tablespoon mild chili powder
  • 1 1/2 tablespoons cumin
  • 2 teaspoon sugar
  • 2 teaspoon oregano
  • 2 teaspoon salt
  • 1 teaspoon black ground pepper
  • 12-oz. can tomato juice
  • 28-oz. can petite diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded cheese and sour cream, for topping

Instructions:

  1. On a large skillet or pot (I like to use my dutch oven), heat 1 tablespoon of olive oil over high heat and brown your ground beef with a sprinkle of salt and pepper until it’s cooked through and all of its juices have consumed, about 10 minutes.
  2. Add the diced onion, diced green bell pepper and minced garlic to the pot and stir until onion is transparent (if you decide to use jalapenos now is the time to add them), about 3 minutes.
  3. Add cilantro, mild chili, cumin, sugar, oregano, 2 tsp salt and 1 tsp ground black pepper and stir. Cook until fragrant, about 1 minute.
  4. If you decide to finish cooking on your slow cooker now is the time to transfer the ground beef mix to it. Add tomato juice, petite diced tomatoes, tomato sauce, kidney beans and pinto beans to your pot or slow cooker. Taste and adjust seasonings if desired.
  5. If cooking on the stove bring to a boil and low heat to medium low, cook for 1 hour, stirring occasionally. If using the slow cooker cook on low for 7-8 hours.
  6. Serve hot with shredded cheddar and sour cream on top. Enjoy!

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Chicken and Beef Stir Fry Noodles

I love my Grandma Susy, every time I went to her house she would always have some delicious chinese food for us. She’s the best I cook I know, even better than my mom, oops sorry mom! If I had to pick my favorite recipe from Mami Susy it will be hands down her Stir Fry noodles.

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I didn’t cook a lot in Ecuador, just enough to survive when my parents were out of the country, that’s why I always thought it was super difficult to cook chinese food but it turned out to be pretty easy. This recipe is not a 100% true to my grandma’s recipe since I couldn’t find some of the ingredients here in the US but even though I made some minor changes to the recipe it still tastes amazing!!! When I made it for my husband he was really impressed and now it’s one of his favorite dishes (he hasn’t tried grandma’s original Stir Fry so he thinks mine is the best… my poor innocent husband)

Let’s start! First you’ll need 6 oz of fettucine pasta (I know this doesn’t scream chinese but I couldn’t find some quality Lo Mein or rice noodles when I moved here, and the fettucine worked so good the first time I decided to keep it that way), 1/2 pound of flank steak thinly sliced, 1/2 pound of boneless chicken thighs thinly sliced, 3 stalks of celery chopped into sticks, 2 carrots chopped into sticks, 1/2 green pepper julienned (could use any other bell pepper), 1/2 white onion julienned, 1 tsp umami seasoning (ajinomoto, you can find it on the Asian food section of your local market), 2 tsp cornstarch, 2 tsp granulated sugar, 3 tbsp soy sauce, 2 tbsp canola oil and 2 tbsp oyster sauce (you can find it on the Asian food section of your local market).

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There’s one more ingredient that is kind of hard to find here in the US, maybe if you have a Latin market near you there’s a chance your could find it. “Wait did you just said Latin market?” yep! there’s a sauce called “Salsa China de Soya” (Chinese soy sauce), even though it translates to soy sauce, it’s thicker than regular soy sauce and has a bitter taste. If by any chance you are able to find it buy it!! it really takes this and many other Chinese dishes to another level, mine was brought from Ecuador. But if you don’t have it don’t worry your Stir Fry will still be delicious.

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Keeping it real with the dirty bottle

I forgot to tell you that I finally have a Kitchen Aid!!! *cue angels singing* It was a Mother’s Day present from a good friend of us #bestmothersdaygiftever #besidesmychildofcourse

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Back to recipe, I like to cook my pasta while I do all my chopping, it saves time and since I usually use the same pot to cook everything else clean up is a breeze (one pot meal anyone?), so cook your pasta al dente according to package directions and chop chop chop.

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Next add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef. Once they’re cooked, add the carrot sticks and cook for 2-3 minutes.

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Then add the julienned pepper and onions and stir fry for 2 more minutes.

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Finally add the celery sticks and stir fry everything for 2 more minutes.

Then add the julienned pepper and onions and stir fry for 3 more minutes.

It’s time for sauces! Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.

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Now add the noodles and 1 tbsp of oyster sauce, mix everything and turn off the heat. If you were able to get the “chinese soy sauce” now it’s the time to drizzle 1-2 teaspoons and stir, stir, stir (after all is a STIR fry haha *drumroll*).

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Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds if you want, or just eat it out of the pot like I usually do, ahem… only because I’m adjusting seasonings.

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Now a couple of tips: You could add as many vegetables as you want, sometimes I use whatever I have laying around my fridge (zuchinni, broccoli, all-color peppers, sky is the limit). You could also add shrimp and/or pork, just marinate them the same as the chicken and beef, and cook the shrimp towards the end, before the celery it’s a good time. Which brings me to my other point, DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery). Finally don’t be shy with the sauces!

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I really hope you like this recipe as much as we do. It’s so nice to share with you something that brings back so many good memories. Love you and miss you Mami Susy!

Have a great weekend everybody!!

By far the best and easiest Stir Fry recipe out there. Pin now!!

Chicken and Beef Stir Fry

Serves 2-3

Ingredients

  • 6 oz of fettucine pasta (could use Lo Mein or rice noodles)
  • 1/2 pound of flank steak, thinly sliced
  • 1/2 pound of boneless chicken, thighs thinly sliced
  • 2 tsp cornstarch
  • 2 tsp granulated sugar
  • 3 tbsp soy sauce
  • 2 tbsp canola oil
  • 2 carrots, chopped into sticks
  • 1/2 green pepper, julienned (could use any other bell pepper)
  • 1/2 white onion, julienned
  • 3 stalks of celery, chopped into sticks
  • 1 tsp umami seasoning (ajinomoto)
  • 2 tbsp oyster sauce

Optional: 1-2 tsp of “Salsa China de Soya” (Chinese soy sauce), toasted sesame seeds

Directions

  1. Cook your pasta al dente according to package directions.
  2. Add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef.
  3. Once the chicken and beef are cooked, add the carrot sticks and cook for 2-3 minutes.
  4. Add the julienned pepper and onions and stir fry for 2 more minutes.
  5. Add the celery sticks and stir fry everything for 2 more minutes.
  6. Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.
  7. Add the pasta and 1 tbsp of oyster sauce, mix everything and turn off the heat.
  8. If you were able to get the “chinese soy sauce” drizzle 1-2 teaspoons and stir.
  9. Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds.

Notes:

  • You could add as many vegetables as you want (zuchinni, broccoli, all-color peppers, etc).
  • You could add shrimp and/or pork, just marinate them the same as the chicken and beef. Cook the shrimp towards the end.
  • DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery).

 

Egg and Cucumber Sandwich

Hey everybody!! It’s been a while but I’m back and I brought this amazing Egg and Cucumber Sandwich recipe to share with you. It’s perfect to take to work for lunch, party snacks, kid’s lunch boxes, holiday appetizers; the sky is the limit with this recipe. Last weekend Rintaro and I drove to Milwaukee for a Yellowcard concert (best concert ever!!) so I made this sandwich for the road, we were on a budget (…and diet) so lunch had to be homemade, that way we could avoid the road trip temptations, or at least try. Making these sandwiches took me 15 minutes, but you can cut the cooking time by hard-boiling and peeling your eggs the night before.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

The recipe makes two regular size sandwiches. You’ll need 4 bread slices ( I like to cut the crust from mine but you can keep it, no problem), 1 medium cucumber, 4 eggs, 3 tbsp. Tobiko mayonnaise or low-fat mayonnaise, salt and pepper to taste.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

Slice your cucumber and cut the slices in quarts. Place them in a strainer, sprinkle with salt and let them drain over a plate. Cucumbers retain a lot of water and the last thing you want its saggy sandwiches.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

Meanwhile hard-boil 4 eggs. Once they are ready, peel and chop them.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

By now your cucumber must be drained, give it a good squeeze with your hands just in case (that picture is from another recipe but you get the idea). Mix the cucumber with the eggs, add 3 tablespoons of Tobiko mayonnaise or low-fat mayonnaise (for a lighter version you can use plain Greek yogurt!!) and adjust salt and pepper to taste.

Spread the egg mixture on your bread and voilà! We love this sandwich, the crunchiness from the cucumber with the softness of the egg… is perfection!! I know some people will say that an egg salad sandwich is not the healthiest lunch option but give me a break, it has cucumber, that counts as healthy right? Plus, eggs are a great source of protein… GO EGGS!!

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

As I said before, the sky is the limit with this recipe, you can make bite size sandwiches and you’ll have an appetizer that everybody will love. For a kids party you can add food coloring to the egg mixture and cut the bread in shapes to make funny sandwiches (and the kids won’t even know they’re eating vegetables!!) but if you really want to take this recipe to the next level, you can add BACON bits to the mixture (insert drooling face here) you know you can’t go wrong with bacon.

Right now I’m eating one as I finish writing this post, because just writing about it made me crave for one, food blogger problems. Have a wonderful day!!! I’m going to watch The Chew, get some inspiration and dream about being best friends with Carla Hall and Clinton Kelly.

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Egg and Cucumber Sandwich

Serves 2

Ingredients

  • 4 bread slices ( I like to cut the crust but you can keep it)
  • 1 medium cucumber
  • 4 eggs
  • 3 tbsp. Tobiko mayonnaise or low-fat mayonnaise (Plain Greek yogurt will work too)
  • Salt and pepper to taste

Directions

  1. Slice your cucumber and cut the slices in quarts. Place them in a strainer, sprinkle with salt and let them drain over a plate.
  2. Hard-boil 4 eggs. Once they are ready, peel and chop them.
  3. By now your cucumber must be drained, give it a good squeeze with your hands just in case.
  4. Mix the cucumber with the eggs, add 3 tablespoons of Tobiko mayonnaise or low-fat mayonnaise (or plain Greek yogurt) and adjust salt and pepper to taste.
  5. Spread the egg mixture on your bread and enjoy!!

Spring Kani Salad

Happy St. Patrick’s day!!! In Wisconsin we’re FINALLY getting a taste of Spring, the sun is shining, the snow is melting and the birds are singing. I love March, is my favorite month of the year, mostly because it’s my birthday!! March 28th, mark your calendars!! I’m turning 26, which sounded so old when I was 16, lol!! This year I plan to go out for dinner with my husband, maybe catch movie, get tons of presents (which I’ve picked myself) and eating cake without guilt (sorry Shaun T, no T25 on my birthday), those days of “let’s get drunk and party till sunrise” are over, I really believe my body will quit on me if I do it.

Enough about my birthday, today I want to share a delicious salad recipe with you. My husband is Japanese and even though he was raised in Ecuador, he loves Japanese cuisine and I try to do my best to learn new recipes to make him happy. When he told me about the Kani salad I just knew we had to do it. It sounded so good and easy, it even turn out to be cheaper than I thought. We added tamagoyaki, which is a Japanese omelet that it’s made by rolling several layers of cooked egg. This was my first time doing it, what do you think?? Be kind. (Ps. My husband helped me making this salad, you’ll see his hands and my hands on the pictures so don’t freak out)

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For the tamagoyaki you’ll need 3 eggs, 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning), a pinch of salt, a bamboo mat, chopsticks and a paper towel moistened with vegetable oil. If you can’t handle the chopsticks, you can use a spatula.

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Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.

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Heat a pan (or a japanese omelet pan) over medium high heat; apply oil with a folded paper towel. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left. When you’re finish rolling, oil the right half of the pan with the moistened paper towel, move the omelet to the right and oil the rest of the pan. Pour another thin layer of egg, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.

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While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces. Set aside and let’s start with the eel sauce.

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You can make your own eel sauce or buy one from the market. If you decide you want to make your own you’ll need 1/3 cup mirin (sweet rice cooking seasoning), 1/3 cup soy sauce and 3 tbsp. white sugar. Mix all ingredients on a pan over medium high heat. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it. Pour the sauce on a bowl and let it cool.

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For the salad you’ll need 1 pack of imitation crab sticks (around 8 sticks), 1 carrot, 1 seedless cucumber, 1 sliced avocado, 1 cup seaweed and 2-3 tbsps. tobiko mayonnaise.

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Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (it will look like noodles) and cut 1 cucumber into thin sticks (around 3” height)

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Put the cucumber sticks on a strainer, sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.

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Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.

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It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces and enjoy!! Taking these pictures was so difficult, the salad looked amazing and I just wanted to eat it, blogger problems!!

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I hope you enjoy this Kani salad as much as we did, I even had some for lunch the next day (picture below). It’s nice to try new recipes and shake up your routine, this week I encourage you to get out of your comfort zone and try something new!! Have a nice week my friends!!

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Tamagoyaki

Makes 1 roll

Ingredients

  • 3 eggs
  • 1 tbsp. white sugar
  • 1 tsp mirin (sweet cooking rice seasoning)
  • 1 tsp soy sauce
  • Pinch of salt

Directions

  1. Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.
  2. Heat a pan (or a japanese omelet pan) over medium high heat and apply oil with a folded paper towel (moistened with vegetable oil)
  3. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left.
  4. When you’re finish rolling, oil the whole pan with the moistened paper towel and move the omelet to the right.
  5. Pour another thin layer of egg mixture, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.
  6. While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces.

 

Eel sauce

Makes approx. ¾ cup

Ingredients

  • 1/3 cup mirin (sweet rice cooking seasoning)
  • 1/3 cup soy sauce
  • 3 tbsp. white sugar

Directions

  1. Mix all ingredients on a pan over medium high heat.
  2. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it.
  3. Pour the sauce on a bowl and let it cool.

 

Kani Salad

Serves 2-3

Ingredients

  • 1 pack of imitation crab sticks (around 8 sticks)
  • 1 carrot
  • 1 seedless cucumber
  • 1 sliced avocado
  • 1 cup seaweed
  • 2-3 tbsps. tobiko mayonnaise
  • Eel sauce for dressing
  • Tamagoyaki (optional)

Directions

  1. Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (like noodles)
  2. Cut 1 cucumber into thin sticks (around 3” height) and put them on a strainer. Sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.
  3. Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.
  4. It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces.

Ecuadorian Shrimp Ceviche

Good morning my dear friends!! I hope you had an awesome weekend!! I’m back with a new recipe for you and this week I decided to take it back to my hometown Ecuador!! I’ve been getting tons of request from friends and family for Ecuadorian recipes, and I thought it was a great idea, not only because I want to share the amazing flavors of my country, but also because I haven’t eaten this dish in a long time. 

First, let me explain what ceviche is. Ceviche is a seafood dish very popular in Central and South America, especially in Ecuador and Peru, its specific origins are uncertain and it has been a debate between both countries because they share tons of cultural heritage from the Inca empire, this sounds like a History class but you just learn something new!! You can thank me next time you’re on Who Wants To Be a Millionaire? In hopes of not starting a fight about its origins, I’m just going to say this recipe is a combination of my mom’s and my mother-in-law’s recipes, no countries involved just two amazing women with wonderful cooking skills!!

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For this Ecuadorian Shrimp Ceviche you’ll need: 1 pound raw shrimp, peeled, deveined and tail removed, 2 1/2 cups water, 1 small piece of green bell pepper, 1 garlic clove, 1/2 cup freshly squeezed orange juice (use an orange that it’s a bit sour), 2 lemons, 1/2 sliced red onion (save a layer of onion without slicing), 1 diced tomato, chopped fresh parsley, ketchup, salt, umami seasoning (ajinomoto) you can find it on the Asian food section of your local market, vegetable oil and 1 sliced plantain. (Rintaro took this pic while I was prepping my ingredients, look at my hair tho!!)

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Start by adding 2 1/2 cups of water, 1 small piece of green bell pepper, 1 garlic clove and a layer of red onion on a pot, season with salt and let it boil. Meanwhile season 1 pound of raw shrimp, peeled, deveined and tail removed with salt and umami seasoning (ajinomoto). On a separate bowl season 1/2 sliced red onion with the juice of 1/2 lemon and salt, let it rest.

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Once the seasoned water is boiling, turn the heat off, add the shrimp and stir until it is fully cooked, it won’t take longer than 2-4 minutes. Take out the piece of green bell pepper, the garlic clove and the layer of red onion from the pot and add 1/2 cup freshly squeezed orange juice.

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Add the juice of 1 lemon, taste and adjust salt if necessary. If this is your first time cooking ceviche don’t be scared by the color of the broth. Now you have two options, you can add ketchup to the pot or leave it to each person’s taste. For example I like to add just a bit of ketchup to my ceviche, but my husband likes to add a lot of ketchup to his, so we each add how much ketchup we want on our own individual plates. Or maybe you don’t like ketchup on your ceviche. That’s why it’s best to leave it to people’s liking. 

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Heat a pan over medium high with 1/2 cup of vegetable oil and fry your sliced plantain, about 1-2 minutes each side, they’ll turn yellowish. Place them on a paper towel to drain excess of oil and sprinkle with salt.

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Now it’s time to serve your ceviche! In small bowls, place the shrimps, add some of the broth but it doesn’t have to cover the shrimp.

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Add the pickled red onions, and top with diced tomatoes. Drizzle 1 tsp of vegetable oil.

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Serve with chopped fresh parsley and fried plantains (we also had toasted butter-garlic and oregano bread!!) This Ecuadorian Shrimp Ceviche is really good, the ketchup adds a bit of sweetness to balance all the citrus flavors.

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I hope you try this dish, no matter if you are a ceviche virgin or if you eat ceviche almost every week!! I’m so proud of my country,  if you haven’t visit Ecuador you must!! Next week I’ll be sharing a really yummy and easy Japanese recipe, stay tuned!!

Ecuadorian Shrimp Ceviche

Serves 2-3 as a main dish

Ingredients

  • 1 pound raw shrimp, peeled, deveined and tail removed
  • 2 1/2 cups water
  • 1 small piece of green bell pepper
  • 1 garlic clove
  • 1/2 cup freshly squeezed orange juice (use an orange that it’s a bit sour)
  • 2 lemons
  • 1/2 sliced red onion (save a layer of onion without slicing)
  • 1 diced tomato
  • chopped fresh parsley
  • ketchup
  • salt
  • umami seasoning (ajinomoto) you can find it on the Asian food section of your local market
  • vegetable oil
  • 1 sliced plantain

Directions

  1. Start by adding 2 1/2 cups of water, 1 small piece of green bell pepper, 1 garlic clove and a layer of red onion on a pot, season with salt and let it boil. Meanwhile season 1 pound of raw shrimp, peeled, deveined and tail removed with salt and umami seasoning (ajinomoto). On a separate bowl season 1/2 sliced red onion with the juice of 1/2 lemon and salt, let it rest.
  2. Once the seasoned water is boiling, turn the heat off, add the shrimp and stir until it is fully cooked (2-4 minutes) Take out the piece of green bell pepper, the garlic clove and the layer of red onion from the pot.
  3. Add 1/2 cup freshly squeezed orange juice and the juice of 1 lemon, taste and adjust salt if necessary. You can add ketchup to the pot or leave it to each person’s taste.
  4. Heat a pan over medium high with 1/2 cup of vegetable oil and fry 1 sliced plantain, about 1-2 minutes each side, they’ll turn yellowish. Place them on a paper towel to drain excess of oil and sprinkle with salt.
  5. In small bowls, place the shrimps, add some of the broth (it doesn’t have to cover the shrimp) follow with the pickled red onions and diced tomatoes. Drizzle 1 tsp of vegetable oil. Serve with chopped fresh parsley on top and fried plantains on the side (we also had toasted butter-garlic and oregano bread!!) Enjoy!!

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