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Ecuadorian Ceviche (Shrimp Ceviche from the Highlands)
4.9 from 153 votes

Ecuadorian Ceviche (Shrimp Ceviche from the Highlands)

This Ecuadorian Ceviche features cooked al dente shrimp mixed with thinly sliced red onions, diced tomatoes, and bell peppers, all marinated in freshly squeezed lime and orange juice stirred with tomato ketchup, mustard, and cilantro. The combination brings a tangy, slightly sweet, and savory flavor profile. The salad is typically rested for at least 30 minutes to allow the acidity and seasonings to meld, served alongside traditional accompaniments like popcorn or fried green plantain chips.

Prep Time
3 mins
Additional Time
30 mins
Total Time
33 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Ecuadorian

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:
    Cup of Yum
  1. In a large bowl, combine all the ingredients and let it rest for at least 30 minutes.
  2. Serve with popcorn or chifles (fried green plantain chips).