Try Our Mouth-Watering Ceviche De Camarones Recipe Today!
Hark! And hear ye, for I bring thee a recipe, that would make thy taste buds dance with joy – the Ceviche De Camarones, also known as the Ecuadorian Shrimp Cocktail! This dish hails from the land of Ecuador and is a classic example of delicacy meets simplicity. A dish made of chunks of buttery shrimp, cured to perfection with bright and tangy lime juice tossed in with creamy avocado and juicy diced tomato, it’s no wonder why this dish is genuinely a party in thy mouth.
Now, my dear friends, let me tell you why this recipe is simply irresistible. Firstly, it’s effortless to make and doesn’t require a long list of complicated ingredients. With simple everyday ingredients like shrimp, cucumber, red onion, garlic clove, cilantro and more, it’s easy to whip up and is well-suited for any occasion.
Secondly, the Ceviche De Camarones has a refreshing taste that cleanses your palate and leaves you feeling satisfied. The blend of lime juice and other spices marinated with shrimp produces a perfect harmony between sweet tanginess and briny notes.
Lastly, this recipe is incredibly healthy as it is low in calories and packed with nutrients. In case you’re limited on time or are looking for an apt diet-friendly snack option that isn’t heavy on carbs or fats yet delicious all-the-same; then the Ceviche De Camarones should be your go-to dish!
In conclusion, I recommend giving this dish a try if it catches thy fancy. The dish is full of flavors and packs in all the goodness that’s essential for maintaining good health. So come along on this culinary adventure with me as I guide thee through every step to create this fantastic shrimp ceviche recipe in the comfort of thy own kitchens.
Why You’ll Love This Recipe
Hear ye, hear ye! Let me introduce you to an exquisite dish that will take your taste buds on a journey to the lively streets of Ecuador. The renowned Ceviche De Camarones, also known as Ecuadorian Shrimp Cocktail, is a dish made with chunks of buttery shrimp cured in bright and tangy lime juice. This dish is then tossed with creamy avocado, juicy diced tomatoes, and refreshing cucumber. And just when you think it couldn’t get any better, it’s topped off with a special mixture of ketchup, orange juice, and fresh cilantro.
But why should you love this dish above all others? I have five good reasons.
Firstly, the dish is perfect for those who want something tasty and refreshing without feeling too bloated or heavy. The Ceviche de Camarones is light on the stomach and makes for a great appetizer or entrée on a hot summer day.
Secondly, the combination of its ingredients produces an explosion of flavors in your mouth that leave you wanting more. The flavorful shrimp paired with the smoothness of avocado and crunchy cucumbers are sure to please your palate.
Thirdly, with its easy-to-follow recipe instructions, even the most inexperienced cook can prepare this dish without any difficulty. And trust me; once you try it out at home, this dish will quickly become one that you crave.
Fourthly, as far as nutrition goes, this recipe has it all! With plenty of fresh vegetables and shrimp high in protein but low in fat and calories, you can indulge healthily.
Lastly, as if all these reasons aren’t enough to fall in love with this recipe already – what I have not mentioned yet – is that this dish can be served on any occasion. Impress guests at family gatherings, barbeques or even office parties with this exceptional ecuadorian shrimp cocktail.
In conclusion, my dear readers: If you are someone who loves to indulge in something both delicious and refreshing, if you are a lover of unique flavors and textures, if you want a recipe that is easy to cook but still impressive to guests, then the Ceviche De Camarones is undoubtedly the dish you have been searching for. So what is stopping you now? Head on over to the kitchen, grab your apron, and start preparing this famous dish today!
Ingredient List
Before diving into this recipe, make sure you have the key ingredients needed for this flavorful dish. Many of these ingredients can be found at your local grocery store, and some might already be in your kitchen.
Here’s what you’ll need to make the best shrimp ceviche recipe:
- Shrimp: 1 pound of cooked shrimp (peeled and deveined). You can use raw shrimp, but it requires an extra step to cook them first.
- Lime Juice: 1 cup of freshly squeezed lime juice is essential for curing the shrimp and giving the ceviche its tangy flavor.
- Orange Juice: If you like your ceviche to have a slightly sweet kick, add ½ cup orange juice.
- Vegetables: 1 medium red onion, small diced tomato, 1 diced cucumber.
- Garlic Clove: 1 clove of garlic finely chopped
- Cilantro : 1 cup of fresh cilantro leaves roughly chopped
- Avocado: This creamy fruit adds richness to the ceviche. Cut a whole avocado into chunks and mix it in just before serving.
- Olive Oil: Two tablespoons of extra-virgin olive oil bring everything together
- Ketchup: 2 tablespoons of ketchup give the sauce its signature coral color
- Salt and pepper to taste
Make sure you have all these ingredients before starting out, as they are important for the shrimp ceviche recipe.
The Recipe How-To
Step One: Cook and Cure the Shrimp
First, I cook the shrimp in boiling water until they turn pink. Then, once they cool down, I peel and devein them.
Next, it’s time to cure the shrimp with fresh lime juice. This step adds a bright and tangy flavor that balances well with the other ingredients. I toss the cooked shrimp in freshly squeezed lime juice and let it marinate for a few minutes until it turns opaque.
Step Two: Add Vegetables and Sauces
Once the shrimp is cured, it’s time to add chopped vegetables and sauces to create a flavorful mix. In a bowl, I combine chopped garlic clove, diced tomato, diced cucumber, and fresh cilantro. These add freshness and texture to the dish.
To this mix, I add a drizzle of extra virgin olive oil, some ketchup, freshly squeezed orange juice, and freshly squeezed lime juice. This creates an acid-base for the dish that balances out with sweetness from ketchup.
Step Three: Mix it up
Now it’s time to mix everything together. I add the cured shrimp into the bowl of vegetables and sauces and toss everything together thoroughly. This combination of flavors creates a unique taste that will keep you coming back for more.
Step Four: Serve and Enjoy
Once everything is tossed together, it’s ready to be served! I like to serve my Ceviche De Camarones with slices of ripe avocado on top or alongside saltine crackers. If you want to get festive with your presentation, you can also serve it in a cocktail glass as it’s known as “coctel de camarones” in Spanish.
Note: You can also make this recipe with raw shrimp if desired. Instead of boiling them, add them directly to the lime juice to cure. Cooked shrimp is a faster alternative, and you can pick up some precooked shrimp from your nearest store. For this recipe, I used Costco shrimp, which was already cooked and made my prep much easier.
Substitutions and Variations
Oh, how my heart doth sing at the thought of exploring the infinite possibilities of this delectable shrimp ceviche!
Fear not, my dear readers, for if thou art missing a few of the ingredients listed above, there are still options aplenty to achieve a dish that will be a feast for both the eyes and taste buds.
Firstly, if thy kitchen doth lack shrimp, fear not! Though it may be sacrilege to some, thou mayest use fish as a substitute. A fish ceviche is equally delicious and refreshing on a summer’s day.
Secondly, if avocado doth elude thy grasp or be out of season, try adding diced mango instead. This sweetness will be an interesting contrast to the bright and tangy lime juice tossed with the creamy avocado.
If cilantro be not to thy liking, swap it out for parsley or mint leaves.
Finally, to add an element of spice to this classic ecuadorian shrimp ceviche recipe, add diced jalapeño pepper or chili flakes.
While I must confess that I prefer the original recipe, these substitutions are sure to tantalize thy taste buds and show off thy culinary prowess in new and exciting ways.
Serving and Pairing
Oftentimes, ceviche de camarón is served as an appetizer to whet one’s appetite. It is a light and refreshing dish, perfect for any occasion. One can serve it in a small glass or bowl, garnished with cilantro or avocado, for a visually appealing presentation.
As for pairing, ceviche de camarón goes well with a crisp and fruity white wine, such as a Sauvignon Blanc or Riesling. A cold beer also complements this dish. Or if you prefer to go non-alcoholic, consider pairing it with some sparkling water or fruit-infused iced tea.
This dish also pairs well with other Latin American dishes, such as arroz con pollo or Puerto Rican mofongo. The buttery and tangy chunks of shrimp will balance out the heavier flavors and textures of these dishes perfectly.
Overall, the lightness and bright flavors of ceviche de camarón allow it to be a versatile and adaptable dish that pairs well with many different flavors and occasions.
Make-Ahead, Storing and Reheating
My dear culinary enthusiasts, allow me to share with thee the ways to make this stunning dish ahead of time, store it appropriately and reheat it with ease. This Ecuadorian shrimp cocktail or ceviche de camarones can be made in ahead and stored in a refrigerator for at least 2 hours. However, I do counsel you all to consume the shrimp cocktail within 24 hours.
To prepare this intricate delicacy ahead of time, one must:
1) Create the cure mix as mentioned in section 4.
2) Add the buttery shrimp into a large mixing bowl.
3) Combine the cure mix into the mixing bowl along with lemon and orange juice.
4) Toss the ingredients well and refrigerate for 30 minutes, stirring occasionally.
I suggest using fresh shrimp to create classic Ecuadorian ceviche or any other raw seafood dish. However, if thou art utilizing precooked shrimp, remember not to over-marinate them as they’ll become rubbery.
To store ecuadorian style shrimp ceviche correctly, begin by dividing it into serving portions and placing it in a sealed container inside the refrigerator. Thou shalt have no difficulties storing this dish up to 24 hours as long as there is no solidified fat or discoloration present.
When reheating cooked shrimp ceviche or coctel de camarones recipe straight from a refrigerator, do not utilize any heating devices like a microwave or oven. Instead, let it rest at room temperature for about 15 minutes before returning it into the freezer. Ensure that the ceviche retains its original texture by remembering not to overheat it.
And there you have it my friends, ways to make breathtaking Ecuadorian-style shrimp cocktail ahead of time while keeping its essence fresh even after a day in the refrigerator!
Tips for Perfect Results
When it comes to making Ceviche De Camarones, attention to detail can make all the difference. Here are a few tips to ensure that your Ecuadorian shrimp cocktail turned out perfect every time:
1. Use fresh ingredients: Since this dish is made with uncooked shrimp, it’s crucial to use fresh, high-quality ingredients. Opt for freshly squeezed lime juice and ripe avocados.
2. Poach or blanch the shrimp before marinating: While traditionally, raw shrimp is used in ceviche, poaching or blanching the shrimp for just a minute will give it an extra layer of flavor while also ridding it of any bacteria.
3. Use red onion: Red onion adds a sharpness and tanginess that’s needed to balance out the citrus in the dish. They also add a gorgeous pop of color.
4. Chill time: Let the shrimp cure with lime juice and orange juice for at least two hours to allow flavors to develop and for the shrimp to cook in acid.
5. Avoid over-marinating: Over-marination can overcook the delicate shrimp and leave it rubbery. Keep an eye on the clock and do not exceed 4-5 hours of curing time.
6. Experiment with different spices: Cilantro and cumin are commonly used in ceviche but feel free to experiment with other herbs and spices like oregano or chili powder.
Follow these tips, and you’ll have a bright, tangy, velvety-textured shrimp ceviche that’s impossible not to love!
FAQ
Hark! The time hath come for me to answer the questions that thou mayest have concerning the Ceviche De Camarones recipe. Here, I present thee with a selection of frequently asked questions on this dish made of chunks of buttery shrimp cooked in bright, tangy lime juice tossed with creamy avocado, juicy diced tomatoes, refreshing cucumber and freshly squeezed orange juice. Read on to quell any doubts or hesitations thou mayest have before embarking on this Ecuadorian delicacy!
What’s the difference between ceviche and shrimp cocktail?
When it comes to seafood dishes, shrimp cocktail and ceviche are two distinct options. The preparation of these dishes sets them apart – whereas shrimp cocktail is typically made with cooked seafood, ceviche involves using raw seafood that is treated with acid (like lime or lemon juice), which partially cooks it. Both dishes are typically served alongside fresh vegetables and a flavorful sauce.
How is Ecuadorian ceviche different?
Ceviche can be enjoyed in various ways across different countries. For instance, in Mexico, it is common to find ceviche garnished with jalapeno, hot sauce, and avocado. In Peru, ceviche is served with cooked potato slices and has a dryer texture. Meanwhile, in Ecuador, it is customary to pair ceviche with fried green plantains or chifles, popcorn, and corn nuts.
What is in Ecuadorian ceviche?
According to the findings, the customary ceviche from Ecuador typically comprises of shrimps as the primary ingredient along with onions, cilantro, lemon, tomato, ketchup and occasionally orange. This dish is usually served alongside chifle as a side.
Is Costco shrimp ceviche cooked?
Costco’s version of shrimp ceviche contains cooked shrimp instead of raw shrimp, which is used in most traditional recipes.
What is ceviche camaron?
Ceviche de Camarón is a fresh Latin American appetizer that requires no heat. It’s composed of buttery shrimp which is marinated in tangy lime juice, along with creamy avocado, juicy tomatoes, crispy cucumbers, zesty cilantro, and spicy jalapeños. Essentially, it’s a shrimp salsa that’s been amped up with lots of lime.
Bottom Line
In conclusion, if you are looking for a refreshing and flavorful dish to wow your friends and family, then you should definitely give this Ceviche De Camarones recipe a try. Using fresh ingredients like lime juice, garlic clove, avocado, diced tomato, cucumber, and cilantro, you can create the perfect Ecuadorian shrimp cocktail that is easy to make and impressively tasty.
With simple substitutions like using cooked shrimp instead of raw, or adding different veggies like red onion or bell pepper to the mix, you can customize this recipe to suit your personal taste. And don’t forget to pair it with some crispy tortilla chips or a refreshing beverage like a mojito or michelada for the ultimate party experience.
Lastly, make sure your guests enjoy your dish by following the storing and reheating tips provided in this article. With all the information shared here, you’ll be able to prepare the perfect Ecuadorian-style shrimp ceviche in no time.
So go ahead and give it a try! Whether you’re serving it up as an appetizer at a summer barbecue or making it for a midweek dinner at home, this Ceviche De Camarones recipe is sure to impress anyone who tries it.
Ceviche De Camarones (Ecuadorean Shrimp Cocktail) Recipe
Ingredients
- 1/2 cup fresh lime juice
- 2 tablespoons fresh lime juice
- 1 lb unpeeled shrimp
- 1/2 medium white onion
- 1/3 cup chopped fresh cilantro
- 1/2 cup ketchup
- 1 -2 tablespoon bottled hot sauce
- 2 tablespoons extra virgin olive oil
- 1 cup diced cucumber
- 1/2 cup diced tomato
- 1 small avocado
- salt and pepper
- 1 large garlic clove
- 3 cups popped popcorn (unsalted microwave popcorn-no butter)
Instructions
- Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
- Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour.
- Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately.
- Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy.
- Garnish with lime slices and cilantro sprigs.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.