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.
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!
Ecuadorian shrimp ceviche {Ceviche de camarón}
Traditional Ecuadorian shrimp ceviche recipe made with poached shrimp marinated in lime and orange juice with red onions, tomato and cilantro
Soak the onion slices in salt water for about 10 minutes, rinse well and drain. This will help remove the bitterness from the onions.
Mix all the ingredients together in large bowl and let it marinate in the fridge for 1 to 2 hours.
When ready to serve, give it another mix and taste. Add additional salt, lime juice, orange juice or other ingredients to your taste.
Serve with your choice of garnishes: patacones (tostones) or chifles (thin platain chips), tostado corn nuts (or popcorn), aji hot sauce, avocado slices, etc.
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.
Step by step preparation photos for Ecuadorian shrimp ceviche:
Other ceviches recipes to try:
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Ecuadorian fish ceviche {Ceviche de pescado ecuatoriano}
Recipe for Ecuadorian fish ceviche {ceviche de pescado ecuatoriano} made by marinating or cooking raw fish in lime juice and mixing it with onions, tomatoes, peppers, and cilantro.
Peruvian fish cebiche recipe prepared with fresh fish, limes, onions, spicy peppers, and cilantro. Served with boiled corn, sweet potato, plantain chips, and/or cancha or Andean corn nuts
Easy recipe for mouthwatering shrimp and mango ceviche with avocado. This seafood ceviche is made with shrimp, mango, avocado, red onions, lime juice, orange juice, hot peppers, cilantro and salt.
My brother Ramon’s fish ceviche recipe (ceviche de pescado), made with fish “cooked” in lime juice with hot peppers and garlic, and then mixed with red onions (or shallots), tomatoes, bell peppers, and cilantro.
Recipe for salmon and tuna poke inspired ceviche marinated with soy sauce, ginger, chili pepper, avocado oil, sesame oil, and chives. Drizzled with lime juice, pickled onions, cilantro, and served on green plantain chips.
Ceviche de chochos is a vegetarian ceviche made with chocho beans (lupini beans), onions, tomatoes, cilantro, limes, oranges and tomato sauce. It is served with maiz tostado, chifles or plantain chips, avocados and hot sauce.
Recipe for ceviche de palmito or hearts of palm ceviche. This refreshing vegan ceviche is made with hearts of palm, red onions, tomato, lime juice, orange juice, cilantro and salt. You can also add avocado and spicy peppers.
Recipe for tuna fish ceviche, also known as ceviche volquetero, an Ecuadorian ceviche made with canned tuna fish, onions, tomato, lime juice, cilantro, and served on a platter with chifles or green plantain chips, chochos (lupini beans), toasted corn nuts, and hot sauce.
Bloody Mary shrimp ceviche recipe made with fresh tomato juice, orange juice, lime juice, Tabasco hot sauce, shrimp, red onions, tomatoes, cilantro, and vodka to taste. Use tequila for a Bloody Maria, or leave out the alcohol for a refreshing savory cocktail with ceviche flavor.
Ahora vivo en Cuenca, Ecuador, y el ceviche de camarones es una de mis recetas favoritas. Sin embargo, como soy del suroeste de Estados Unidos, me siento obligado a condimentarlo con jalapeños picados y, a veces, incluso habaneros…
I didn’t see this in a previous comment. Does this keep well in the fridge overnight? Or are the ingredients best kept separate, then just combine a few hours before serving? Thank you!! I can’t wait to make this!
I would keep the ingredients separate overnight and combine them a few hours before serving.
Hi Nat, I usually use medium size shrimp, if I use larger shrimp I sometimes cut them in half to make them more bite size (easier to eat when eating ceviche with a spoon). In the US, I would usually buy the 2lb pack of medium size shrimp from Costco. I also really like the red wild argentinian shrimp (Trader Joe’s and also sometimes Costco) – these are usually bigger and the ones I cut in half.
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
Ahora vivo en Cuenca, Ecuador, y el ceviche de camarones es una de mis recetas favoritas. Sin embargo, como soy del suroeste de Estados Unidos, me siento obligado a condimentarlo con jalapeños picados y, a veces, incluso habaneros…
I didn’t see this in a previous comment. Does this keep well in the fridge overnight? Or are the ingredients best kept separate, then just combine a few hours before serving? Thank you!! I can’t wait to make this!
I would keep the ingredients separate overnight and combine them a few hours before serving.
What size shrimp to you use? I’m making this for a crowd and want to make sure I have enough shrimp and the right size of it. Thank you!
Hi Nat, I usually use medium size shrimp, if I use larger shrimp I sometimes cut them in half to make them more bite size (easier to eat when eating ceviche with a spoon). In the US, I would usually buy the 2lb pack of medium size shrimp from Costco. I also really like the red wild argentinian shrimp (Trader Joe’s and also sometimes Costco) – these are usually bigger and the ones I cut in half.
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.