Preparation:
Boil water salt and pepper in a pan. After it boils, add shrimp. Let it boil for 3 minutes (or until shrimp becomes lightly red) and remove from heat. Pour out water and let shrimp cool. Don’t let them overcook! If they are overcooked, the shrimp will be a little chewy, but still delicious.
Cut the onion into long thing strips -julienne style-. Place them in a bowl with water and 2 tablespoons of salt and let it settle for 10 minutes. Then gently rinse with water. This will remove the bitter bite from the onion and make it sweeter.
Cut tomatoes into small squares.
In a large bowl, mix the onion, tomatoes, orange and lemon juice, ketchup, mustard, cilantro (or parsley), oil, salt and pepper. Once the shrimp has cooled, add shrimp and mix.
Serve with fried plantains (fried green bananas) or plantain chips, popcorn and maiz tostado (dry corn kernels). Enjoy the classic ecuadorian ceviche recipe, preferably with a light pilsener beer.
Get ready, baby girl.
This is a general introductory note: Please be sure to read through this, and all recipes, in completeness, before attempting to recreate them. Reading them over more than once will ensure an even more successful cooking experience. And with that, I wish you good luck.
In one bowl, combine Group A:
- 1/2 stick (4-5 tablespoons) butter, softened, or alternatively olive oil
- 2 eggs
- 1 cup vanilla or plain yogurt from whole milk- If you can find it, use maple yogurt, and try to find a local one with proper whole milk, only.
- A tablespoon or two of condensed milk or honey - if you really need your sugar fix, although the bread is tasty without it.
- A handful of golden raisins
In a small saucepan, combine Group B:
- 3 very ripe bananas cut up or mashed – you want these fuckers black. I’m serious.
- A 400ml (13.5 oz) can of coconut milk
Heat the bananas in the coconut milk and add a touch of sweetening with condensed milk or honey to taste. Simmer lightly for 10 minutes. Let cool to room temperature, or this will cook the eggs in the next step!
Use a potato masher, fork, or spoon to squish the banana & coconut milk mixture comprising Group B with Group A and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.
In another bowl, combine to make Group C:
- 1 cup all-purpose unbleached flour
- 1/4 cup hemp seed meal
- 1/4 cup rice flour
- 1/2 cup sorghum flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- A large pinch of cloves, crushed in a mortar and pestle
- The seeds from 10 or so cardamom pods, crushed with the cloves
Combine the wet and dry ingredients from Groups A, B, and C, and mix until the ingredients are blended together.
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful.
Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 45-50 minutes.
Insert into oven preheated to 350 degrees F.
Remove from the oven. While you will be tempted, wait for the bread to cool a bit, as when it is too hot, the subtleties of the taste are lost. It’s even great cool, for breakfast, topped with some more yogurt.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.
This is adapted from the “Better Banana Bread” recipe.
NOTES: I have tried numerous different flour combinations and rarely find anything that is unpleasant. Do not use bleached flour, as it sucks. Experiment a bit and keep the total at 2 cups.
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