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Ecuadorian shrimp ceviche {Ceviche de camarón}
4.9 from 3,657 votes

Ecuadorian shrimp ceviche {Ceviche de camarón}

Ecuadorian shrimp ceviche combines cooked shrimp with thinly sliced onions, tomatoes, and bell peppers marinated in lime and orange juices with fresh cilantro and tomato or ketchup for a balanced tangy flavor. The onions are soaked to reduce bitterness before mixing. It’s served chilled with garnishes like fried green plantains, plantain chips, toasted corn, or aji criollo hot sauce for varied textures and spice.

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

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

    Cup of Yum
  1. Soak the onion slices in salt water for about 10 minutes, rinse well and drain. This will help remove the bitterness from the onions.
  2. Mix all the ingredients together in large bowl and let it marinate in the fridge for 1 to 2 hours.
  3. When ready to serve, give it another mix and taste. Add additional salt, lime juice, orange juice or other ingredients to your taste.
  4. 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.