I’m having a sale! Lulu, the company I use for my cookbooks, just instituted a discount feature. So, I’m having a holiday sale with 15-20% off my printed books. Lulu is a print-on-demand company for self-publishers. They have print contracts outside the U.S., which will keep shipping reasonable.
Visit my storefront here (no longer there, I moved PODs)
To jazz up this post I’m including a recipe from my favorite book: World Cuisine at Home. It took me ten years to find, translate, interpret, and try all the recipes. I did it just for fun (it was a thing). As the menus grew, I decided to share them. The recipes are Americanized meaning most of the ingredients are available in local supermarkets.
I had a difficult time trying to decide what to share. What country should we visit? Should I post a savory or sweet dish? I decided on a recipe that is quick and easy and you can serve at your holiday gatherings. This recipe makes four appetizer servings. The recipe is from Ecuador.
Seviche de Camarones
- 1 lb. medium shrimp, shelled & deveined
- 1 cup orange juice
- juice from 1 lime
- 1/2 medium red onion, finely chopped
- 1 red or green hot pepper, seeded & finely chopped
- 1 large roasted tomato*, peeled, seeded & chopped
- pinch of granulated sugar
- salt & black pepper to taste
*To roast tomatoes, cut them in half and place on a foil-lined pan, skin side down. Bake in a preheated 350°F oven 45-60 minutes, until the skin is dark brown and tomatoes are soft.
Bring a large pot of salted water to a boil. Add shrimp and boil 2-3 minutes until shrimp are curled and opaque. Drain. Combine orange juice, onion, hot pepper, tomato, salt, and pepper. Toss with shrimp and refrigerator at least 1 hour. To serve place some seviche on a plate with some maiz tostada on the side.
Note: Maiz Tostada is corn kernels toasted in the oven with onion, salt, and butter.
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