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:
I made this ceviche last night for a group of ten people as an appetizer. It was absolutely unbelievable! All the guests raved about it. This was my first time making ceviche, but I consumed a lot of it in the month that I spent on the coast in Ecuador. This recipe was very similar and equally as good as the ceviche I bought from the vendors on the beach. Thank you for these fantastic recipes! It’s easing my feelings of home sickness! I also attempted to make chifles using platanos. They turned out nicely, and everyone ate them right up, but it was very difficult for me to slice the platanos thin enough and I do not have a mandolin. I tried using a vegetable peeler, that helped a little. Thanks!!
Is this a street food (as in, not only in restaurants)? If so, how is it served?
Yes, especially at the beaches in Ecuador you will find ceviche carts everywhere. The ceviche is usually served in plastic bowls or cups, topped with maiz tostado (a type of South American corn nut), chifles or green plantain chips, or patacones (thick plantain chips). You can also ask for them to add some aji or hot sauce to your ceviche.
Everytime I make this for a party , it is gone in minutes. It’s amazing and so like all the amazing ceviches I had in Ecuador. Maybe even better……………
This ceviche dish is amazing. Everytime I take it to a party it gets devoured on the spot. Peope have started to ask me to make it at all the gatherings we are invited to. It’s the perfect blend of citrus, tomato, onion and shrimp. I add minced aji peppers for flavor too. Love it!
Laylita! You Rock! Please don’t make us wait any longer for your “more complicated but amazingly good shrimp ceviche recipe”! If it is any better than this one it will be out of this world! Thanks again for all these great recipes!
Good morning,
I’m looking at this recipe and it does look really easy…going to try it this weekend! I’d love to get the more difficult recipe as well…are you going to post that soon or is it already posted in another section? Would love to try it!!
Thank you for the excellent ceviche recipe. My father was from Ecuador and my first bite of this took me right back to the playas of Atacames eating freshly made ceviche under a beach hut. Look forward to trying some of your other recipes.
Great site! I was looking for a recipe for guatita and found your site. I have now browsed the majority of your posts, with more time to log. I was born in Quito and my family moved from the sierra to the coast annually it seems. My grandfather had a sugar cane plantation outside of Santo Domingo de Los Colorados. I’ve been in the states for over 30 years now but still remember the food vividly. I am the chef in my household, and every once in a while I will introduce an Ecuadorian dish to my Gringa and our friends. Never have had a complaint. BTW, I make ceviche for every dinner party or get together per everyone’s request : ) A variation of yours, but then again I have yet to meet two Ecuadorians that make it the same. I just wanted to thank you for taking all the time to preserve these recipes for all expats and fans of our regional cuisine.
I love how this is considered a hangover cure. There have been many Saturday mornings I’ve shown up at the ol’ ceviche restaurant during my time in Ecuador. Thanks for this recipe. I think I will make my mom proud when I make it because she has been the one and only ceviche maker in our family!
I lived in Quito until I was 18 and my family moved back to Canada. Ceviche de camarones is my all time mouth-watering favorite thing to eat. We always ate it with popcorn or sometimes with toasted corn kernels on top. I could eat this every day forever! I am so glad I found your blog!