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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

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

  • 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.

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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53 Comments

  1. This 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!!!

  2. i 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

  3. Hi 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.

  4. Laylita 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.

  5. Hi

    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!

  6. I 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.

  7. Laylita, 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.

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