Ecuadorian shrimp ceviche {Ceviche de camarón}
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.
En Español

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:
My husband lived in Ecuador for 2 years and then went back to visit for several months. He always talks about how much he loves the culture, the food, but best of all the people. So many people including the people of Ecuador are amazed with how well he speaks Spanish. I really want to make him civeche.. as authentic as possible. I am really excited to try your recipe
Cam back for this recipe, its soooooo good!
2019 and this is still my favorite ceviche recipe. Thanks
Gracias! I love your website! I miss Ecuadorian food and enjoy your recipes.