Ecuadorian shrimp ceviche {Ceviche de camarón}

Name: Ecuadorian shrimp ceviche {Ceviche de camarón}
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8 people, as an appetizer
Ingredients: 2 pounds of cooked shrimp; 2 red onions sliced very thinly; 4 tomatoes sliced very thinly or diced; 1 bell pepper, red or green, finely diced; 10-15 limes; The juice of 1 orange; ½ cup of freshly blended or grated tomato for a fresher style ceviche* (or 2-3 tbs of ketchup); 1 bunch of cilantro chopped very finely; salt; Oil (sunflower, avocado, or light olive oil); Patacones - thick fried green plantains; Chifles - thin plantain chips; Tostado corn; Popcorn; Aji criollo hot sauce

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4.9

3,657 reviews

Excellent

Prep Time
30 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
8 people, as an appetizer
Course
Main Course, Appetizer, Brunch
Cuisine
South American, American, Ecuadorian

Ecuadorian shrimp ceviche {Ceviche de camarón}

Raiden Schmidt

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Traditional Ecuadorian shrimp ceviche recipe made with poached shrimp marinated in lime and orange juice with red onions, tomato and cilantro

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Ingredients

Servings

2 pounds of cooked shrimp (if you buy raw shrimp, I suggest you poach them in beer or coconut milk for amazing flavor) - 2 lbs = 1 kg
2 red onions sliced very thinly
4 tomatoes sliced very thinly or diced
1 bell pepper, red or green, finely diced - optional
10-15 limes freshly squeezed
The juice of 1 orange
½ cup of freshly blended or grated tomato for a fresher style ceviche* (or 2-3 tbs of ketchup) ½ cup = 120 ml
1 bunch of cilantro chopped very finely 1 bunch = ~50 grams
salt adjust to taste
Oil (sunflower, avocado, or light olive oil) to drizzle on top

To serve:

Patacones - thick fried green plantains
Chifles - thin plantain chips
Tostado corn
Popcorn
Aji criollo hot sauce

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Instructions

Soak the onion slices in salt water for about 10 minutes, rinse well and drain. This will help remove the bitterness from the onions.
Mix all the ingredients together in large bowl and let it marinate in the fridge for 1 to 2 hours.
When ready to serve, give it another mix and taste. Add additional salt, lime juice, orange juice or other ingredients to your taste.
Serve with your choice of garnishes: patacones (tostones) or chifles (thin platain chips), tostado corn nuts (or popcorn), aji hot sauce, avocado slices, etc.

Notes

*You can add some of the broth from cooking the shrimp to the ceviche marinade for extra shrimp flavor. You can also blend the shrimp peels/heads with a fresh tomato and some broth - strain it and use this mix instead of the ketchup.