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Ecuadorian shrimp ceviche {Ceviche de camarón}

Ecuadorian shrimp ceviche

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.

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Recipe for Ecuadorian shrimp ceviche

Ecuadorian shrimp ceviche {Ceviche de camarón}

Classic Ecuadorian shrimp ceviche recipe: shrimp marinated in lime and orange juice with red onions, tomato and cilantro
4.86 from 1217 votes
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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
Resting time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people, as an appetizer
Author: Layla Pujol


  • 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)


  • 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).


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.

Ecuadorian shrimp ceviche

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.

Ecuadorian shrimp ceviche

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 ceviche de camaron

Step by step preparation photos for Ecuadorian shrimp ceviche:

How to make Ecuadorian shrimp ceviche

Shrimp ceviche

How to prepare shrimp ceviche Ecuadorian shrimp ceviche

Easy shrimp ceviche recipe Shrimp cebiche with tostado corn

Shrimp ceviche or ceviche de camaron

Shrimp ceviche

Shrimp ceviche

Ecuadorian shrimp ceviche

Other ceviche recipes:

Octopus ceviche

Mango ceviche

Ramon’s fish ceviche

Mafi’s fish ceviche

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  1. 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!

    1. 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.

  2. 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

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