Ecuadorian Shrimp Ceviche
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound shrimp
1 cup water
1 cup vinegar
1 large tomato, diced
1 small onion, finely sliced
4 Tbsp. tomato sauce
juice from 2 large limes
1 Tbsp. cilantro
1 Tbsp. olive oil
1 serrano pepper, diced
salt and ground pepper to taste
Instructions:
1. Rinse, peel and devein the shrimp.
2. Bring the water and vinegar to a boil in a large saucepan.
3. Add the shrimp to the water-vinegar mixture and boil until pink, about 3 minutes.
4. Let the shrimp mixture cool, then transfer to a large, wide bowl.
5. Add the tomato, tomato sauce, onion, lime juice, cilantro, olive oil, serrano chile and the salt and pepper.
6. This dish may be served at room temperature immediately after preparation in a cocktail glass.
Yields 4 servings.
Recipe from Chile Pepper Magazine.