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Jorgies Ecuadorian Style Ceviche

Serves 12-16 as an appetizer

Originally aired

INGREDIENTS
  • 1 clove garlic, chopped
  • 1 carrot, chopped
  • 1 rib of celery, chopped
  • 1 lemon, sliced
  • 1 Spanish onion, roughly chopped
  • 2 tablespoons pepper
  • 2 pounds shrimp, cleaned and deveined
  • 2 red onions, finely chopped
  • Salt
  • Juice of 2 limes
  • 4 cups ketchup
  • 3 tomatoes, diced
  • 1 teaspoon hot sauce
  • 1/4 cup Extra Virgin Olive Oil
  • Handful of cilantro
  • 1 cup of popcorn, popped, for garnish
PREPARATION

Bring 3 cups of water to a boil. Add the garlic, carrot, celery, lemon, onion, and pepper to the water and cook for 10 minutes. Add shrimp and poach for 1-2 minutes. Strain the liquid and reserve. Pick shrimp out and discard all solids.

While the water is coming to a boil, put red onions and salt in a bowl and let them rest, about 5 minutes. Add lime juice, ketchup, tomatoes, hot sauce, EVOO, cilantro, shrimp and reserved poaching liquid to the onions and combine.

Chill for 20 minutes. Top with popcorn and serve.

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