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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. Hi there,

    When you say tomato juice, do you mean literally the juice of tomatoes, or do you add other ingredients as well?

    Thanks! This recipe looks incredible.

  2. I’m planning on making this and would love to know how exactly you cook the shrimp in the beer, please! What type of beer? Etc. Thanks!

    1. I would use a lighter mild flavored beer (Corona, etc), or mix a stronger beer (Heineken, Stella) with water. You just need a small amount of liquid to cook the shrimp, so about 1/2 cup. Bring it to a boil, add the shrimp, cover and cook for 2-3 minutes until the shrimp change color. Don’t overcook, then drain (save some of cooking liquid if you like to add it to the ceviche- I usually blend it with a fresh tomato) and cool down the shrimp.

      1. I have been making your Ceviche for a while now and I love it however I did tweak it. Coming from Maine the one thing we do know how to cook is Seafood. Put your shrimp in the pan and pour the beer in till it just barely covers the shrimp. As you are heating up the shrimp in the beer, keep an eye on it because just as the shrimp is starting to turn pink turn the heat off, put the lid on the pan, and let it sit for about 15 minutes. The amazing thing about this is your shrimp will be thoroughly cooked through but will not be dry, tough, or rubbery it will be perfect every time.

  3. I have made several of your recipes and everybody loves them. I am from Ecuador but having a maid all my life, I never learnt how to cook Ecuadorian food, shame on me! I am making this as an appetizer for Thanksgiving, I have some Greeks in the family but they already love Ecuadorian food especially the red onion sauce, so no problem. Thanks Laylita for teaching me how to make Ecuadorian food, one of these days I will really venture and try making Caldo de Bolas!! Wish me luck :)

  4. I love your recipe, I’m an awful cook but you are so easy to understand and follow that cooking things from my country don’t look as complicated as they used to :)

  5. May 2, 2008 at 4:48 pm

    Thank you so much for posting all of these Ecuadorian delicious recipes, also the pictures are very helpful too, I was born in Guayaquil but residing in the US since the 80`s, your blog is amazing, finding this website has been a huge thing for me,
    The way I prepare the Ceviche is almost the same way you do, except I marinate the onions with sugar for 15 mins then I rinse the onions with water and instead of using that many limes, oranges and ketchup I used Clamato Juice & one or two Limes.
    Thanks for sharing all these great recipes.

  6. Thank you very much for posting Ecuadorian recipes on the internet!!! This year we are hosting an exchange students from Ecuador and I needed a recipe from her country to make for her exchange program meeting of other students through the organization, and you provided the best recipes!!!! I love the ceviche that we eat every time we go to San Pedro, Belize, so I know I will LOVE this one and will try several different dishes from your sight since we have a student from Ecuador for the year. Thanks again so very much!!! Oh yah!!! she also had me print off recipe for empanada’s so it looks like we will be making them!!! Thanks for all the pictures they really help when making a dish from a country you never seen before or heard of!!!

    Thanks again!!!!

  7. I just made this recipe and followed it exactly. I cannot say enough about how perfectly delicious it came out! At first I was a bit scared at the amount of lime but it really balances out at the end. This is amazing – will be making again and again! Thank you :)

    1. If served as a main dish, then about 8-10 people. If serving as a small appetizer, or part of tasting menu in small glasses, then you could stretch it to serve 16-20.

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