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Ecuadorian Shrimp Ceviche

Ceviche de Camarón Ecuatoriano – plato típico ecuatoriano

Photo: Rinaldo Wurglitsch / Wikimedia Commons, CC BY 2.0

Ecuadorian shrimp ceviche (ceviche de camarón) is nothing like the Peruvian version. The shrimp are briefly cooked, not cured raw, and they swim in a bright, soupy mix of lime and orange juice, tomato, pickled red onion and lots of cilantro.

In Ecuador it is a weekend favorite on the Coast, eaten cold with a bowl of popcorn (canguil), plantain chips (chifles) or tostado on the side. It is easy to make at home with frozen shrimp from any US supermarket.

Region: Coast · Difficulty: Easy

Ceviche de Camarón Ecuatoriano – plato típico ecuatoriano

Ecuadorian Shrimp Ceviche

Ecuadorian shrimp ceviche: lightly cooked shrimp in a tangy broth of lime and orange juice, tomato, pickled red onion and cilantro. Served cold with popcorn and plantain chips.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Ecuadorian
Servings 4 servings

Ingredients
  

  • 1 lb medium shrimp peeled and deveined
  • 1 red onion very thinly sliced
  • 1 cup fresh lime juice about 12 to 15 limes
  • 1/2 cup orange juice
  • 2 tomatoes peeled and finely diced
  • 2 tbsp ketchup optional
  • 1 tbsp vegetable oil
  • 1/2 cup cilantro chopped
  • 1/2 green bell pepper finely diced, optional
  • salt and hot sauce to taste

To serve

  • popcorn
  • plantain chips or patacones

Instructions
 

  • Pickle the onion: soak it in salted water for 10 minutes, rinse, and mix it with the juice of 2 limes and a pinch of salt.
  • Bring a pot of salted water to a boil, add the shrimp and cook for only 1 to 2 minutes, until pink. Transfer them to a bowl of ice water.
  • Save 1 cup of the shrimp cooking water and let it cool.
  • In a large bowl, mix the lime juice, orange juice, cooled shrimp water, ketchup and oil.
  • Add the shrimp, pickled onion, tomato, bell pepper and cilantro. Season with salt and hot sauce.
  • Refrigerate for at least 30 minutes so the flavors come together.
  • Serve very cold in bowls or glasses, with popcorn and plantain chips on the side.
Keyword ceviche de camarón, ecuadorian ceviche, ecuadorian ceviche recipe, ecuadorian shrimp ceviche

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Shrimp: frozen raw shrimp (31/40 or 41/50 count) from any supermarket works perfectly. Thaw them in the fridge overnight or under cold running water.
  • Limes: Persian limes from US stores are less sour than Ecuadorian limes, so you may need a few more. Key limes are closer in flavor.
  • Plantain chips: look for plantain chips or chifles in the snack aisle or at Latin stores.

Tips for the best Shrimp Ceviche

  • Do not overcook the shrimp: 1 to 2 minutes is enough or they turn rubbery.
  • The shrimp cooking water gives the ceviche its flavor; do not skip it.
  • Make it a few hours ahead: Ecuadorian ceviche tastes even better cold.
  • For a spicier ceviche, add a little ají or a few drops of your favorite hot sauce.

Frequently asked questions

Is Ecuadorian ceviche cooked?

Yes. Unlike Peruvian ceviche, Ecuadorian shrimp ceviche uses shrimp that are briefly boiled before mixing them with lime juice.

What do you eat with Ecuadorian ceviche?

Popcorn, plantain chips (chifles), patacones or toasted corn (tostado). Some people also add a spoonful of rice.

How long does it keep?

Up to 24 hours in the fridge, covered. After that the shrimp lose their texture.

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