Saturday, February 20, 2010

Shrimp Ceviche with Mangu Poppers

Here i bring to you Ecuadorian / Dominican flavors. Yummm! The Shrimp Ceviche was inspired by my mothers roots, well overall my wonderful mother =) and the Mangu was inspired by my trip to DR about a week ago. It is eatin by the people with anything, they serve it mostly for breakfast with pickeled onions and let me tell you ohhhhh how many calories this has XD.....but its oh so good! So i put some of my imagination to the test i came up with Mangu Poppers and it came out delish with the ceviche! Originally in Ecuador Ceviche is eatin with chifle (plantain chips) or patacones (thick fried green plantains) but to make this my way i had to try the poppers.

Ingredients for Shrimp Ceviche (6-8 SERVINGS):

  • 2 pounds of raw/shelled shrimp (devein)
  • 1 large Red Onion, thinly sliced
  • 2 Tomatoes, boiled/shocked/peeled skin/cut small (will explain better in procedure)
  • 12 Limes, juiced
  •  2 Oranges, juiced
  • 1 bunch (1/2 cup) Cilantro, minced
  • Salt 



  • Mix together the sliced red onion, juice of the 12 limes, cilantro, and 2 tbsp of salt in a bowl and reserve covered in the fridge so it marinates "pickles".
  • In a pot add the shrimp and water not too much water about a cm above the shrimp. Bring to a boil or until the shrimps are curdled and a little pink. The acid from the limes will finish cooking the shrimps so we wouldn't want to over cook them it'll end up being tough. Once the shrimps are ready strain into a colander over a bowl to save the liquid. In another bowl put the cooked shrimp and start removing the meat from the shells. Discard the shells. Then mix in the juice of 2 oranges, reserve in the fridge so it also marinates.
  • NOW with the tomatoes we dont want the skin so we need to de-skin it... Remove the top, make an x mark on the bottom (not too deep), bring some water to a boil then add the tomatoes, boil for about 1 min or until you see the x-marks expanding/skin removing from flesh, then shock in an ice bath (cold water/ice in a bowl) so it stops the cooking. The skin should be very easy to remove and discard, slice in half and start removing the seeds inside as much as you can. Then cut small.
  • Add the pickled onions, shrimp, tomatoes, and 1/4 cup of the reserved shrimp liquid all in a bowl and mix season to taste and serve to enjoy =)
Ingredients for Mangu Poppers:
  • 3 Green Plantains
  • 1 stick of butter
  • Salt
  • Water (for boiling the plantains)
  • All-Purpose flour for coating the poppers
  • Frying oil (i used canola oil)  


  • Peel plantains and cut in small pieces. Then put in a pot with water just a little above the plantains not too much lets say about 5 cups??...some salt about 2 big pinches. Bring this all to a boil on high then lower to medium high heat and cook for 45 min.
  • The plantains are ready when they are fork tender very soft then turn heat off and leave the plantains inside. In a bowl add just a ladle (1/4-1/8 cup) of the cooking liquid. Add the pieces of plantains mashing all little by little (this is really an amazing arm work out hehe). You must work a bit quick because the plantains would get hard and dry. As you mash add ladle by ladle in of the liquid so the mash is a little moist and it doesn't dry up. Don't use all of the liquid lets say just about 4 ladles while i was mashing. In between i added the 1 stick of butter 1/2 in 1/2 at a time mashed and mashed and mixed all together until creamy. Taste to season with salt.
  • Flour your hands because the mash is pretty sticky. grab pieces at a time and make into small balls  (size of an olive) when the balls get sticky coat with flour.
  • The frying oil should be about 320-350 degrees F or until you throw in a piece of the mash in it that it starts bubbling and frying. Fry the poppers until golden brown about 2-3 min. Remove and let it drain on a paper towel. Then serve to enjoy =)

Tuesday, January 19, 2010

Juicy Skirt Steak

This recipe is my favorite for skirt steak! Very juicy and full of flavor. I did this recipe along side with my pica pica for new years. It was a big hit i hope you'll try and enjoy! The recipe i have here serves 10 people, uses up to 2 packs of steak so if you want of coarse this recipe can be cut down by half.


  • 1 1/3 Cup EVOO (Extra Virgen Olive Oil) 
  • 1 Cup Soy Sauce
  • 3 Garlic Cloves, coarsly chopped 
  • 5 Scallions, coarsly chopped
  • 2 Limes, juiced
  • 1 Tsp Crushed Red Peppers / Pepper Flakes
  • 1 Tsp Ground Cumin
  • 4 Tbsp Brown Sugar
  • Skirt Steak, remove excess fat



  • Add all ingredients instead of the steak into a blender and blend until it has become a smooth marinade.
  • Put the meat in a zip lock bag with the marinade. Marinate the meat in the refrigerater for at least 2 1/2 hours or even better over night!
  • After marinating cook the meat to your taste i like medium rare.

Friday, January 1, 2010

Pica Pica

So as of yesterday I started taking pictures of my cooking. I always cook but I forget to take pictures and to blog it. Now that I found time to do this...yay! =) Ok well the name is Sherlly I'm studying at the French Culinary Institute of NYC. I love food and cooking its my passion. So for my first post i bring to you my mothers famous salsa. Mother is Ecuadorian and she lovessss to cook. (hehe). It's funny how we all say our mothers are the best cooks. WELL IT'S TRUE! So yesterday i cooked for my New Years Eve Party and like I said I made my mothers famous famous salsa which we call Pica Pica. Translation in English is "Spicy Spicy"(hehehe). Me and my little sister made up the name Pica Pica....I don't know why....mmmm well it's kinda spicy so hope you try it and enjoy. The yield to this recipe is for 10-15 people. Yeah (hehe) i know it's a lot but of coarse you can cut this in half and make it to a decent size portion.


  • 12 Plum Tomatoes, chopped small
  • 6 Limes, juiced
  • 1 Large Red Onion, chopped small
  • 1 Whole Jalapeno, chopped very small "minced" (or anything hot. mom would use Peruvian spicy paste or Tobasco. If you don't like spicy you don't need it, either way its good)
  • 1 Cup Cilantro, chopped very small "minced"
  • 1/2 Cup White Vinegar
  • 1/4 Cup Kosher Salt (or to your taste buds)




Add all ingredients together in a bowl and mix well. Easy right? Then serve =)

**You can have pica pica with a lot of things. Tortilla chips, with rice, Meat, Soups (chicken soup), or to whatever you feel like adding it on to.**