Spicy Orange Shrimp Seviche
Ecuadoran beaches are lined with cevicherias. Although most of their offerings are made with raw seafood, in this recipe from Terry Zarikian—the Miami-based publicist and food editor of the Spanish language Selecta magazine—low-calorie, high-protein shrimp are quickly boiled before being marinated in a tangy mixture of orange, lime and lemon juices. Ketchup might seem a strange seviche ingredient but it's remarkably similar to the sweet tomato sauce Ecuadorans traditionally use.Plus: More Appetizer Recipes and Tips
January 2004