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 Ecuadorian ceviche is that the shrimp are already cooked.
So if you have any 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. Of course making fish ceviche with fresh high quality sushi grade fish and keeping it refrigerated makes it safer to prepare and eat at home. Once you are comfortable with the shrimp variation I recommend that you try the fish one.
Ecuadorian shrimp ceviche {Ceviche de camarón}
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
- 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)
Instructions
Notes
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:
Sarah says
September 18, 2019 at 4:33 pmGracias! I love your website! I miss Ecuadorian food and enjoy your recipes.
Icebreaker says
April 6, 2018 at 12:08 pmI’m so happy u gave me this recipe
Caroline says
April 11, 2017 at 4:08 pmHi 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.
Layla Pujol says
April 11, 2017 at 8:48 pmYes, just pure blended tomatoes.
Jennifer says
March 30, 2017 at 4:44 pmI’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!
Layla Pujol says
March 31, 2017 at 5:14 amI 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.
Jennifer says
April 29, 2017 at 1:48 pmThanks! I will be making this with your suggestions :)
Edmund says
July 7, 2017 at 10:47 amI have been making your Ceviche for a while now and I love it however I did tweak it. Coming from Maine the one thing we do know how to cook is Seafood. Put your shrimp in the pan and pour the beer in till it just barely covers the shrimp. As you are heating up the shrimp in the beer, keep an eye on it because just as the shrimp is starting to turn pink turn the heat off, put the lid on the pan, and let it sit for about 15 minutes. The amazing thing about this is your shrimp will be thoroughly cooked through but will not be dry, tough, or rubbery it will be perfect every time.
patti says
November 8, 2017 at 1:01 pmTHanks for this tip. Do you think it would be a similar technique using coconut milk to cook it in?
Patricia Reycroft says
November 10, 2016 at 12:06 pmI 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 :)
sergio says
July 15, 2014 at 4:03 pmFinally I can make ceviche it comes out delicious :)
Sergio says
April 12, 2014 at 11:55 amI 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 :)
Pedro Pablo Araujo says
February 3, 2014 at 8:48 pmMay 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.
Laura says
September 1, 2013 at 7:03 amThank 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!!!!
Lisa P. says
August 24, 2013 at 12:32 pmI 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 :)
Johnson says
May 6, 2013 at 9:24 amhow many portions does it serve?
Layla Pujol says
May 7, 2013 at 10:40 amIf 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.
johnson says
May 7, 2013 at 4:47 pmgracias!
Amanda says
July 1, 2012 at 6:36 amI 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!!
Heather Purri de Youngblood says
May 25, 2012 at 7:48 pmIs 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.
Rach says
May 21, 2012 at 5:11 pmEverytime 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……………
Rachel G says
December 19, 2011 at 7:24 amThis 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!
Joe Brown says
November 1, 2011 at 7:21 amLaylita! 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!
Javiera says
September 9, 2011 at 6:53 amGood 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!!
German says
August 11, 2011 at 7:24 amThank 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.
Cesar says
August 31, 2010 at 1:27 pmGreat 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.
Pauline says
August 28, 2010 at 6:38 pmI 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!
Chris says
July 4, 2010 at 5:18 pmI 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!
Santi says
June 6, 2010 at 1:31 pmThis dish should always be served with PATACONES or CHILFLES… which are fried green Plantains. Patacones are a thicker cut.. and Chifles is the thinner kind.. If you search both things in this site you can find them.. I never heard of ceviche with tabasco, instead true Ecuadorians eat it with AJI, which is a hot sauce made with onions, tree tomatoes, and Hot chilli peppers, but never Tabasco, that would ruin the flavor… PEace!!!
mateo says
June 2, 2010 at 7:49 ami just wanted to thank you for this recipe i am a culinary student and i used this for one of my finals and got told it was a fantastic ceviche i changed some things but the base ingredients were the same. so thanks this is a great recipe
fishcado says
February 17, 2010 at 6:57 amForgot to mention that a great ceviche is topped with some tabasco sauce. Only true way to eat it!
sophia says
November 17, 2009 at 2:00 pmthank you so much for this recipe! it is amazing!
Maritza says
April 24, 2009 at 9:26 pmHi there I make a similar recipe. I make the salsa the cebolla (onion marinade) first. I make stock from the shrimp shells. When the stock is done I add a little bit of fresh pepper and about 1/4 cup of ketchup (for about 2 lbs of shrimp) and mix. I cook the shrimp let it cool then I combine the onion marinade & shrimp. Then I add about 1/2 cup – 1 cup of the stock (depending on how soupy you like it)to the ceviche mixture. Serve over white rice and add some of the fantastic juice on top! Yummy.
Joe says
March 3, 2009 at 12:58 pmLaylita you are now my favorite recipe website of all time. Please don’t forget about the more complicated but amazingly good shrimp ceviche recipe you promised to post later.
Hi Joe – Thank you! I will post it soon, waiting for more daylight hours and better weather to get better photos of that recipe.
gata13 says
March 2, 2009 at 5:51 pmo and if you put some cubed avocado omg it’s DELISH!!!
gata13 says
February 20, 2009 at 8:34 amHi
I just wanted to tell you i made this yummy cevishe recipe and my husband (who is from ecuador ) absolutley LOVED it …..he said it was better than any of the ecuadorian restuarants he ever ate it from so that made me very happy! This recipe was very easy to make and a great hit! Thanks so much for posting these great recipes!
Chef Rob says
February 13, 2009 at 5:53 pmI understand. I like knowing a variety of ways to do things like this. Thank you for your recipes. I briefly cooked the shrimp as I described earlier (water, salt, and lime) then mixed it with the mango salsa.
Chef Rob says
February 13, 2009 at 8:03 amLaylita, doesn’t the acid eventually cook the shrimp (if you wanted to do it this way instead of cooking through heat) – do you know how long this takes? I think 2 to 3 hours is ideal.
You can also boil 2 qts. water, throw in a big pinch of salt and the juice of one lime. Then shut off the heat once it reaches a rolling boil and add the shrimp with shells on, waiting about 4 minutes until theyre cooked inside. Then you can chill them over an ice bath and remove the shells.
Chef Rob – Yes, the acid will cook the shrimp, but this is the typical traditional recipe that is used in Ecuador for making shrimp ceviche and in that recipe the shrimp are always boiled and then marinated, instead of cooking them in the lime juice.
Melanie says
February 5, 2009 at 10:08 amHow much salt & oil should I put
About 3-4 tbs oil, and salt just based on your preference, add some and taste until it is salty enough for you.
Rafaela says
December 29, 2008 at 1:13 pmHi Laylita,
I think you forgot to mention a secret part of the recipe. In the coast of Ecuador where cebiche originates, we marinate the onion before adding to the cebiche. The way you marinate the onion is as follows: cut the onion in thin slices, let marinate in plenty amount of salt for no less than 1/2 hour or until tender, in this way the bitterness of the onion is released, wash the salted onion thoroughly and discard the water, add lime juice (about 1 small lime/onion). Let marinate in lime juice for about 15 min. Then taste it. It should be slightly salty and sour. Now you can mix the onion(without the lime juices) with the tomato and the cilantro. Doing this in this order will enhance the flavors. Once you add the marinated onion, tomato and cilantro and the other ingredients to the cebiche, the saltiness and sourness will be diluted so do not add salt to the cebiche. Let marinate the cebiche at least a couple of hours in the fridge and then adjust for salt if needed.
You can use this “salsa” made of marinated onion, tomato and cilantro to accompany the so called “mexican tostadas” and shrimp tacos as well.
Also, in Ecuador we call the lime “limon” which is different than the lemon in US. Our limon is small and brigh green. In US most limes are big. It is important not to add lemon instead of lime because lemon is slighly sweet and alter the final flavor of the cebiche.
Saludos,
Rafaela
Douglas says
December 25, 2008 at 7:46 pmI love your recipes Laylita!!!! everything is so delicious i just had one question for you, you mention adding half beer and half water to the shrimp so it can cook. How would it work if I was to use coconut milk? Do I use half water half coconut milk also??? what do I do with the liquid when the shrimp is done cooking??? Thank you so much again i love this website!!!
Hi Douglas – You can also use half water / half coconut milk, you can save the broth and use it for a soup, or someone also mentioned that they mix some of the broth with the ketchup and add it to the ceviche – personally I haven’t tried this yet so I don’t know how it will turn out but it sounded interesting.
Kathleen says
December 25, 2008 at 8:29 amDon’t know why my last comment didn’t show up but I made this last night for Christmas eve dinner and it was delicious! I made it with beer. Thank you for a lovely recipe! I am going to make your mote recipe today.
Amy says
August 5, 2008 at 4:17 pmoh man…..I love this ceviche.
Laylita says
July 16, 2008 at 6:43 pmHi Sara, any beer that isn’t too dark (avoid Guiness) or too light should be fine, I particularly like to use either a Pilsner type beer or a white beer. I also mix it with water, about half water/half beer. I lived in Guayaquil for about a year, I had some amazing ceviches there!
Sara says
July 16, 2008 at 4:55 pmHi Layla,
You mention the shrimp can be cooked in beer. Is there a particular beer you recommend we use? Also, is the shrimp cooked only in beer or do we add water as well. (Hopefully this isn’t a dumb question…I’m not much of a cook!)
Thanks for the help!
Sara
Ps. My dad is from Guayaquil. I lived there for about three years and parents are still there.
JUAN CARLOS says
June 1, 2008 at 10:59 amHI, THANK FOR THE RECIPE. I’M IN BUENO AIRES AND I WANT TO TRY TO MAKE MY FIRST CEVICHE DE CAMARON. THE BAD THING IS THAT MY SHIRIMP IS PRE COOK THE NEX TIME I’M GOING TO TRY COOK IT IN BEER
Niel says
May 26, 2008 at 2:52 pmThanks for the recipe. I use a similar recipe, but I didn’t know about cooking shrimp in beer or coconut milk. I’ll have to give it a try. In Ecuador I have in some locations been served corn-nuts with the ceviche. They go pretty well together, but patacones are still better.
Crista says
May 2, 2008 at 4:48 pmThank you so much for posting all of these delicious recipes! I love all the pictures too! They make my tummy hungry! My husband is from Guyaquil, and he has introduced me into Ecuadorian food and I not only love to eat it, but I also like to try to make new things for both of us. Finding this website has been a huge thing for me, and I’m so excited because my husband has been craving ceviche de camaron. I would be very interested in your more complicated but amazingly good recipe for ceviche. Thank you so much again. I love your recipes and wish I could come and eat your cooking.