Ecuadorian Ceviche (Shrimp Ceviche from the Highlands)
User Reviews
4.9
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Prep Time
3 mins
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Additional Time
30 mins
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Total Time
33 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
Ecuadorian
Ecuadorian Ceviche (Shrimp Ceviche from the Highlands)
Description
The recipe uses firm-cooked shrimp, thinly sliced onions soaked in salted water to mellow their bite, fresh diced tomatoes, and colorful bell peppers, creating a vibrant and textured ceviche. The citrus juices from limes and orange contribute the essential acidity to season and slightly cure the shrimp. The addition of tomato ketchup and yellow mustard introduces a mild sweetness and subtle tang, binding the flavors together. Freshly chopped cilantro adds herbaceous notes.
The ceviche is chilled briefly to allow the ingredients to harmonize while keeping the shrimp tender. This preparation is a staple in Ecuadorian highland cuisine, typically enjoyed as an appetizer or snack. Serving it with traditional sides like popcorn or chifles provides contrasting crunch and enhances the eating experience.
Ingredients
- 1 kg Shrimp al dente, cooked
- 2 red onions sliced very thinly, soaked in water with salt for 10 minutes
- 4 tomato diced
- 1 bell pepper red or green, diced
- 10-15 lime freshly squeezed
- 1 orange juice
- 100 g tomato ketchup
- 50 g yellow mustard
- 1 bunch cilantro chopped very finely
- salt
- black pepper
- sunflower oil
Instructions
How to Make Ecuadorian Ceviche:
- In a large bowl, combine all the ingredients and let it rest for at least 30 minutes.
- Serve with popcorn or chifles (fried green plantain chips).
User Reviews
Overall Rating
4.9
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