Ecuadorian shrimp ceviche {Ceviche de camarón}
User Reviews
4.9
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Prep Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 people, as an appetizer
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Course
Main Course, Appetizer, Brunch
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Cuisine
South American, American, Ecuadorian
Ecuadorian shrimp ceviche {Ceviche de camarón}
Description
This Ecuadorian shrimp ceviche uses poached or cooked shrimp mixed with thinly sliced red onions, tomatoes, and optionally diced bell peppers. The onions are soaked in salted water to mellow their sharpness before rinsing and draining. Fresh lime and orange juices provide the acidic marinade along with blended or grated tomato or a small amount of ketchup to enrich the base. Fresh cilantro adds herbal brightness. The ceviche rests chilled for one to two hours allowing flavors to meld. It offers a cold, citrus-forward seafood dish with a fresh vegetable crunch. Typical accompaniments are thick fried green plantains (patacones), thin plantain chips (chifles), toasted corn nuts or popcorn, and aji criollo hot sauce to add heat and texture contrast. Optionally, drizzling sunflower, avocado, or light olive oil enhances richness.
Ingredients
- 2 pounds Shrimp if you buy raw shrimp, I suggest you poach them in beer or coconut milk for amazing flavor) - 2 lbs = 1 kg, cooked
- 2 red onion sliced very thinly
- 4 tomato sliced very thinly or diced
- 1 bell pepper optional, red or green, finely diced
- 10-15 lime freshly squeezed
- orange juice juice of 1 orange
- ½ cup tomato ½ cup = 120 ml, freshly blended or grated; or 2-3 tbs of ketchup
- 1 cilantro 1 bunch = ~50 grams, chopped very finely
- salt adjust to taste
- sunflower oil to drizzle on top, or avocado or light olive oil
To serve:
- green plantain thick fried (Patacones
- Plantain chips thin (Chifles
- toasted corn
- Popcorn
- aji criollo hot sauce
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
- Soak sliced onions in salt water to reduce their bite before rinsing well.
- Adding broth from cooking shrimp or blending shrimp heads and peels with tomato and broth can enrich the marinade.
- Serve with garnishes like patacones, chifles, toasted corn nuts, aji criollo hot sauce, or avocado for varied texture and flavor.
- Marinate in the refrigerator for 1 to 2 hours to develop flavors fully.
User Reviews
Overall Rating
4.9
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