4.9 from 3,657 votes
Ecuadorian shrimp ceviche {Ceviche de camarón}
Traditional Ecuadorian shrimp ceviche recipe made with poached shrimp marinated in lime and orange juice with red onions, tomato and cilantro
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 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
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.
Cup of Yum
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.