Shrimp ceviche or ceviche de camaron is one of the most popular Ecuadorian ceviches. Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach. One of the great things about this type of ceviche is that the shrimp are already cooked. So if you have health concerns or aren’t comfortable with the idea of trying to make homemade fish ceviche – which is typically raw fish “cooked” by the acidity of lime juice – then this one is perfect for you, especially if you want to try it for the first time. Though making fish ceviche with fresh high quality fish and keeping it refrigerated makes it a safe to make at home dish, so once you are comfortable with the shrimp variation I recommend that you try the fish one.
Classic Ecuadorian shrimp ceviche recipe: shrimp marinated in lime and orange juice with red onions, tomato and cilantro
Ingredients
- 2 pounds, about 1 kilo, of cooked shrimp (if you buy it raw, I suggest you 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
- The juice of 10-15 limes
- 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)
Instructions
This recipe for my classic Ecuadorian shrimp ceviche is one of the easiest and quickest ways to prepare this mouthwatering Latin dish. It is also very popular and one of the most requested dishes by my friends, in fact I make this ceviche for almost every party I host. There are other spins on this ceviche dish, some are slightly more complicated but amazingly good. I will post these other variations of shrimp ceviche later.
Ceviche is usually served with garnishes such as thick green plantain chips called patacones or tostones. Chifles or thin green plantain chips are another popular garnish for ceviche. My favorite garnish is tostado de maiz, a crunchy corn nut type snack that goes great with this dish. In some places, especially Quito, they also love to serve ceviche with a side of popcorn. Enjoy!
Step by step preparation photos for Ecuadorian shrimp ceviche:
Other ceviche recipes:
Hi there,
When you say tomato juice, do you mean literally the juice of tomatoes, or do you add other ingredients as well?
Thanks! This recipe looks incredible.
Yes, just pure blended tomatoes.
I’m planning on making this and would love to know how exactly you cook the shrimp in the beer, please! What type of beer? Etc. Thanks!
I would use a lighter mild flavored beer (Corona, etc), or mix a stronger beer (Heineken, Stella) with water. You just need a small amount of liquid to cook the shrimp, so about 1/2 cup. Bring it to a boil, add the shrimp, cover and cook for 2-3 minutes until the shrimp change color. Don’t overcook, then drain (save some of cooking liquid if you like to add it to the ceviche- I usually blend it with a fresh tomato) and cool down the shrimp.
Thanks! I will be making this with your suggestions :)
I have made several of your recipes and everybody loves them. I am from Ecuador but having a maid all my life, I never learnt how to cook Ecuadorian food, shame on me! I am making this as an appetizer for Thanksgiving, I have some Greeks in the family but they already love Ecuadorian food especially the red onion sauce, so no problem. Thanks Laylita for teaching me how to make Ecuadorian food, one of these days I will really venture and try making Caldo de Bolas!! Wish me luck :)
Finally I can make ceviche it comes out delicious :)
I love your recipe, I’m an awful cook but you are so easy to understand and follow that cooking things from my country don’t look as complicated as they used to :)
May 2, 2008 at 4:48 pm
Thank you so much for posting all of these Ecuadorian delicious recipes, also the pictures are very helpful too, I was born in Guayaquil but residing in the US since the 80`s, your blog is amazing, finding this website has been a huge thing for me,
The way I prepare the Ceviche is almost the same way you do, except I marinate the onions with sugar for 15 mins then I rinse the onions with water and instead of using that many limes, oranges and ketchup I used Clamato Juice & one or two Limes.
Thanks for sharing all these great recipes.
Thank you very much for posting Ecuadorian recipes on the internet!!! This year we are hosting an exchange students from Ecuador and I needed a recipe from her country to make for her exchange program meeting of other students through the organization, and you provided the best recipes!!!! I love the ceviche that we eat every time we go to San Pedro, Belize, so I know I will LOVE this one and will try several different dishes from your sight since we have a student from Ecuador for the year. Thanks again so very much!!! Oh yah!!! she also had me print off recipe for empanada’s so it looks like we will be making them!!! Thanks for all the pictures they really help when making a dish from a country you never seen before or heard of!!!
Thanks again!!!!
I just made this recipe and followed it exactly. I cannot say enough about how perfectly delicious it came out! At first I was a bit scared at the amount of lime but it really balances out at the end. This is amazing – will be making again and again! Thank you :)
how many portions does it serve?
If served as a main dish, then about 8-10 people. If serving as a small appetizer, or part of tasting menu in small glasses, then you could stretch it to serve 16-20.
gracias!
I made this ceviche last night for a group of ten people as an appetizer. It was absolutely unbelievable! All the guests raved about it. This was my first time making ceviche, but I consumed a lot of it in the month that I spent on the coast in Ecuador. This recipe was very similar and equally as good as the ceviche I bought from the vendors on the beach. Thank you for these fantastic recipes! It’s easing my feelings of home sickness! I also attempted to make chifles using platanos. They turned out nicely, and everyone ate them right up, but it was very difficult for me to slice the platanos thin enough and I do not have a mandolin. I tried using a vegetable peeler, that helped a little. Thanks!!
Is this a street food (as in, not only in restaurants)? If so, how is it served?
Yes, especially at the beaches in Ecuador you will find ceviche carts everywhere. The ceviche is usually served in plastic bowls or cups, topped with maiz tostado (a type of South American corn nut), chifles or green plantain chips, or patacones (thick plantain chips). You can also ask for them to add some aji or hot sauce to your ceviche.
Everytime I make this for a party , it is gone in minutes. It’s amazing and so like all the amazing ceviches I had in Ecuador. Maybe even better……………
This ceviche dish is amazing. Everytime I take it to a party it gets devoured on the spot. Peope have started to ask me to make it at all the gatherings we are invited to. It’s the perfect blend of citrus, tomato, onion and shrimp. I add minced aji peppers for flavor too. Love it!
Laylita! You Rock! Please don’t make us wait any longer for your “more complicated but amazingly good shrimp ceviche recipe”! If it is any better than this one it will be out of this world! Thanks again for all these great recipes!
Good morning,
I’m looking at this recipe and it does look really easy…going to try it this weekend! I’d love to get the more difficult recipe as well…are you going to post that soon or is it already posted in another section? Would love to try it!!
Thank you for the excellent ceviche recipe. My father was from Ecuador and my first bite of this took me right back to the playas of Atacames eating freshly made ceviche under a beach hut. Look forward to trying some of your other recipes.
Great site! I was looking for a recipe for guatita and found your site. I have now browsed the majority of your posts, with more time to log. I was born in Quito and my family moved from the sierra to the coast annually it seems. My grandfather had a sugar cane plantation outside of Santo Domingo de Los Colorados. I’ve been in the states for over 30 years now but still remember the food vividly. I am the chef in my household, and every once in a while I will introduce an Ecuadorian dish to my Gringa and our friends. Never have had a complaint. BTW, I make ceviche for every dinner party or get together per everyone’s request : ) A variation of yours, but then again I have yet to meet two Ecuadorians that make it the same. I just wanted to thank you for taking all the time to preserve these recipes for all expats and fans of our regional cuisine.
I love how this is considered a hangover cure. There have been many Saturday mornings I’ve shown up at the ol’ ceviche restaurant during my time in Ecuador. Thanks for this recipe. I think I will make my mom proud when I make it because she has been the one and only ceviche maker in our family!
I lived in Quito until I was 18 and my family moved back to Canada. Ceviche de camarones is my all time mouth-watering favorite thing to eat. We always ate it with popcorn or sometimes with toasted corn kernels on top. I could eat this every day forever! I am so glad I found your blog!