TYPICAL DISHES OF GALAPAGOS ISLANDS
SHRIMP CEVICHE
INGREDIENTS
2 pounds medium peeled and deveined shrimp
2 cups orange juice
Medium onion, finely chopped
1 pepper fresh red or green, seeded and finally chopped
1 large tomato, peeled, seeded and chopped
Fresh pepper and salt to taste
PREPARATION
Wash the shrimp
Place the shrimp in a large saucepan of boiling salted water
Boil for 2 to 3 minutes, or until the shrimp is cooked.
Drain and mix with orange juice, onions, peppers, tomatoes, salt and pepper to taste.
Leave for one hour before serving.
Serve with popcorn (popcorn) and roasted corn around.
Bon Appetit
ENCOCADO OF SHRIMP
INGREDIENTS
2 ½ pounds fresh shrimp fillets, cut into medium sized pieces¼ cup lemon juice, about 2 lemons
Juice of 2 oranges
4 cloves of garlic, crushed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander seeds
2 tablespoons oil, sunflower or olive oil
1 medium white onion pearl, diced
2 peppers, diced
4 tomatoes, peeled and chopped
1 fresh coconut, both water and liquefied meat
3 tablespoons coriander, finely chopped
Salt to taste
PREPARATION
Add lemon juice and orange, crushed garlic, ground cumin, paprika, ground coriander nuggets and salt in a small bowl.Mix well to prepare the dressing of fish.
Arrange the pieces of shrimp in a bowl and cover them with the dressing.
Let stand in the refrigerator for two hours.
Heat the oil to prepare the sauce.
Add chopped onions, tomatoes, peppers and salt. Cook over medium heat for about five minutes.
Add coconut milk to rehash.Mix and bake for 10 minutes (if you want your sauce is very thick you can add ½ teaspoon cornstarch).
Place the fish, cover and let simmer for about 25 minutes.
Sprinkle with cilantro.
Serve with rice and fried ripe.
Bon Appetit
