RECIPE – Ecuadorian Shrimp Ceviche

People & Culture

RECIPE – Ecuadorian Shrimp Ceviche

For all the region’s culinary diversity, ceviche is a recipe that has stretched and found its variations throughout Central and South America. One of Ecuador’s takes on the iconic seafood dish is shrimp based, and this recipe makes it ideal for ceviche for beginners, starting with cooked shrimp. If you’re feeling confident, you can cook it the traditional way, using an acidic marinade like citrus juice or vinegar. But it’s common in non-professional kitchens to use cooked shrimp, and opinion is divided over this actually improves the texture (we won’t tell the chef you met in Ecuador!).

2lb/1kg, of cooked shrimp (if you buy it raw, cook it in beer or coconut milk for amazing flavor)
2 red onions sliced very thinly
4 tomatoes sliced very thinly or diced
1 bell pepper red or green, diced – optional
10-15 limes freshly squeezed
The juice of 1 orange
½ cup of ketchup or ½ cup of freshly blended tomato juice for a fresher style ceviche
1 bunch of cilantro chopped very finely
Salt pepper and oil (sunflower or light olive oil)
To Serve:
Patacones – thick fried green plantains
Chifles – thin plantain chips
Tostado corn
Ají criollo hot sauce

1) Soak the onion slices in salt water for about 10 minutes, rinse well and drain.
2) Mix all the ingredients together in large bowl and let it sit in the fridge for 1 to 2 hours.
3) Serve with chifles (fried green banana or green plantain chips) or patacones (thick fried green plantains).

If you’ve cooked the shrimp yourself, you can add some of the broth 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. This recipe is one of the easiest and quickest ways to prepare this mouthwatering dish. It is also very popular and one of the most requested by globetrotters who’ve returned from travels to Latin America.