May 19, 7 years ago

Ecuadorian Style Shrimp Ceviche Style Shrimp Ceviche

The cuisine of coastal Ecuador is no secret to people of the region, but is a hidden gem awaiting international travelers. In the tropical lowlands, seafood dominates and Ecuadorian ceviche is one dish not to be missed. I could eat this every day of my life. I’d like to teach you how to prepare one of the most popular dishes of the region, ceviche de camarones or shrimp ceviche. The flavors in this incredibly simple dish come through very clearly, so I recommend using only the freshest, highest quality ingredients available.

All ingredients will go into a large glass or ceramic bowl, so the order of this recipe isn’t all that important.

  • Start with a half kilo (or 1 pound) of cooked shrimp
  • Slice one large red onion into thin strips
  • Dice 4 ripe tomatoes
  • Add about half a cup of ketchup
  • The juice of 1 orange and 10 medium limes
  • Toss in a handful of diced cilantro
  • Finish with a splash (15mL) of olive oil
  • And a pinch of salt and black pepper
  • Mix all of the ingredients together and let the mixture rest in the refrigerator for at least an hour. For all of the flavors to blend completely, 5 or 6 hours is ideal.

Remember: you can always add more of a particular ingredient later, but you can never remove excess. Also, feel free to adjust these measurements to suit your personal tastes. Although it sounds off, many Ecuadorians like to add a touch of mustard for depth of flavor. When serving, top with a little hot sauce if you want some heat or a squeeze of fresh lime to brighten the citrus flavors. To balance these flavors, Ecuadorian ceviche is commonly served with lightly salted chifles, green plantains which are thinly sliced and fried.

Ceviche connoisseurs might insist that only raw shrimp should be used, as the acid of the citrus juices does the “cooking.” This is the case in many other Latin countries, but Ecuadorians traditionally use cooked shrimp as the result of a few health scares back in the 90s. Fish, octopus, or other shellfish are commonly used in the coastal province of Manabí, where their ceviche is known for having a sweet and tangy flavor. Enjoy!

Lead Photo: Rinaldo Wurglitsch


Ryan is a writer, photographer, and teacher living and volunteering throughout Latin America.

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