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.

Ecuadorian shrimp ceviche {Ceviche de camarón}

Classic Ecuadorian shrimp ceviche recipe: shrimp marinated in lime and orange juice with red onions, tomato and cilantro

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Course: Appetizer, Brunch, Main Course

Cuisine: Ecuadorian, Latin, South American

Keyword: Cebiche, Ceviche, Ceviche de camarones, Ecuadorian ceviche, Ecuadorian shrimp ceviche, Shrimp ceviche

Prep Time: 30 minutes minutes

Resting time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 people, as an appetizer

Author: Layla Pujol

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)

To serve:

• Patacones - thick fried green plantains
• Chifles - thin plantain chips
• Tostado corn
• Popcorn
• Ají criollo hot sauce

Instructions

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

Notes

You can add some of the broth from cooking the shrimp 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 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:

Octopus ceviche

Mango ceviche

Ramon’s fish ceviche

Mafi’s fish ceviche