We are the happiest when our clients are happy with our work! On 2nd of April we had another gig and it was a very special one – Ray and Nadine’s Ecuadorian wedding. Nadine is Ecuadorian indeed and she really insisted in having us cooking at their wedding, so we couldn’t say no! We are sure they enjoyed the event as much as we did, because it was a very fun one. We agreed on a delicious menu and everything was set to go! Here’s what we cooked:

The appetizers were Shrimp Ceviche (poached shrimp, pickled red onions, tomatoes, jalapenos,citrus marinade, and cilantro) and Beef Empanadas (flaky pastry stuffed with latin beef picadillofilling served with avocado crema), which you all know because we posted the recipe.

The dinner was Orchard Salad (spring mix, strawberries, blueberries, crumbled goat cheese, toasted almonds, raspberry vinaigrette), Hornado con mote (a typical dish from the Ecuadorian Andes. Pork marinated and roasted, with side of hominy and pickled onion salsa) and Tallarines Verdes with Ray’s Kielbasa Saltado (pasta with creamy pesto parmesan sauce and turkey kielbasa cooked with bell peppers, fire roasted tomatoes, white wine and parsley). Nothing more perfect!

And of course I’ll share a recipe with you from this fabulous Menu! this is one of my favorite ways to eat shrimp! everyone I make this for loves it and asks for the recipe, so here’s for you how to do Ceviche de Camaron/Ecuadorian Shrimp Ceviche. As the weather warms up, and we get ready to fire up the grill, and take our entertaining skills to the backyard, here is a fabulous recipe ideal to serve as a welcome appetizer on a hot summer day, and best of all can be made ahead of time! It’s packed with citrus flavors, serve it in chilled martini glasses with your favorite corn or plantain chips and perhaps by accident you drop a little vodka in it? trust me! you’ll be glad you did!


  • 1 red onion, thinly sliced through a mandoline
  • 1 tsp of salt
  • 3 limes
  • 3 roma tomatoes, seeded and diced into ¼ inch
  • 3 jalapenos, seeded and diced into ¼ inch
  • 1 bunch of cilantro, chopped
  • 1 cup of freshly squeezed orange juice
  • ¼ cup of tomato ketchup
  • 1.5 pounds of shrimp (U/21-25, peeled and deveined, save the shells)


To prepare the shrimp you first have to make a quick shrimpy stock:

Take the shrimp shells and sautee in a saucepan with a little bit of oil until they turn red, add 3 cups of water and bring to a boil then simmer for 10 minutes, remove from heat, cover and let steep for another 10 minutes. Strain this liquid and add the clean shrimp to the stock, place back in the burner and simmer on low heat until the shrimp turn pink, that means they are cooked, this takes just a few minutes, make sure you don’t overcook the shrimp. Take the shrimp out and rinse under cold water, place in a bowl and refrigerate. Reserve the stock for later.

To assemble ceviche:

Place onions into a colander and squeeze and massage them under cold running water, place them into a bowl, add the lime juice, the salt and massage again, add the tomatoes, jalapeno and cilantro, add the orange juice, the ketchup, 1 cup of the shrimp stock, mix well to incorporate, to this marinade add the poached shrimp, taste and add more salt, lime juice or orange juice if desired the flavor profile should be a vibrant puckery citrus with a hint of sweet from the tomato ketchup.
Ecuadorian ceviche pairs beautifully with a crunchy topping such as corn nuts, plantain chips, corn chips or even popcorn!

The ceviche can be made the night before your party, serve chilled.