Ladies and gentlemen, let me introduce you to the refreshing and flavorful world of Ecuadorian shrimp ceviche. This dish is a culinary treasure of Ecuador that has been passed down for generations. And I am here to teach you how to make it in the comfort of your own home.
Ceviche is a dish that has its roots in South America, but each country puts its own spin on it. The Ecuadorian style shrimp ceviche packs a punch with its citrusy flavors and tender shrimp.
Not only is this ceviche delicious, but it is also healthy, low-fat, and easy to make. All you need are a few ingredients and 10 minutes of your time.
So why not add some adventure to your meals and try something new? I guarantee that once you try this recipe, you will be hooked! So grab your apron and let’s get started on making this delectable Ecuadorian shrimp ceviche.
Why You’ll Love This Recipe
This Ecuadorean Shrimp Ceviche recipe is unlike anything you’ve ever tasted. If you’re looking for a light, refreshing, and exotic dish that’s perfect for summertime or any special occasion, then look no further than this spectacular ceviche.
What sets this recipe apart from others is its combination of fresh and tangy ingredients, punctuated by just the right amount of heat. The shrimp are cooked to perfection, with a crispy exterior and succulent interior that will melt in your mouth. Mixed together with onions, tomatoes, and citrus juices, the flavor of the shrimp is elevated to new heights.
Another reason why you’ll love this recipe is its versatility. You can either serve it as an appetizer or as a main course. It’s perfect for outdoor gatherings, potlucks, or even fancy dinners. Its ingredients are widely available and it takes only a few minutes to prepare – making it easy for even novice cooks to make.
Lastly, if you’re looking to explore the world of seafood and try something new and delicious, then this Ecuadorean Shrimp Ceviche recipe should definitely be on your list. It’s a great way to experience the flavors and culinary traditions of another culture. So don’t be afraid to spice up your taste buds and try something bold – you won’t regret it!
2 pounds cooked shrimp
2 red onions, sliced paper thin
1 medium tomato, chopped
1 cup tomato sauce
1 cup fresh lemon juice
1/2 cup lime juice
1/4 cup orange juice
2 tablespoons salt
- Sliced avocado or plantain
- Cilantro to garnish
To make this delicious Ecuadorean shrimp ceviche, you will need some easy-to-find ingredients that will take your taste buds on a trip to the tropics. I recommend starting with two pounds of cooked shrimp(use sustainable options like wild-caught), and slice two red onions, nice and thin. Next, chop one medium tomato, and mix it with one cup of tomato sauce, freshly squeezed one cup of lemon juice, half a cup of lime juice, and a quarter cup of orange juice. Don’t forget the salt! Add two tablespoons of salt.
If you want to add some extra flavor and texture, feel free to add sliced avocado or plantain, and cilantro as a garnish. Now that we have our ingredients sorted out, let’s start cooking!
The Recipe How-To
Now that we have gathered all the ingredients, it’s time to start making Ecuadorian Ceviche. This recipe is simple yet flavorful and perfect for hot summer days. Follow these easy steps and you’ll have a delicious seafood dish in no time.
Step One: Cook the Shrimp
First things first, we must get our shrimp cooked. Either boiled or sautéed, it doesn’t matter; as long as they turn pink and are cooked through. Once finished, let the shrimp cool down while we prepare our other ingredients.
Step Two: Prepare the Aromatics
Next up is slicing our red onions and tomatoes. Slice them paper-thin so that they can easily mix with the lime juice used later on. Chop the onions and tomatoes into bite-sized pieces. For added flavor, add a little bit of chopped cilantro.
Step Three: Mix All Ingredients Together
Once our shrimp has cooled down and our aromatics are prepared, it’s time to combine all our ingredients together in a large mixing bowl. Add in the lemon and lime juice, and sprinkle some salt to taste. You may also add a small amount of orange juice for an extra zesty kick!
Some choose to add tomato sauce to their ceviche for a thicker consistency, but it’s completely optional. For those who prefer a spicier taste, add some sliced chili peppers into your mixture.
Step Four: Chill Before Serving
To allow all the flavors in your mixture to fully develop, it’s best that you place your newly made Ecuadorian Ceviche into the fridge for about 30 minutes to an hour before serving.
Once finished chilling, place the ceviche into small bowls or cups and serve them alongside some crackers or tortilla chips.
And voila! Your Ecuadorian Ceviche is absolutely ready to devour.
Substitutions and Variations
Are you feeling adventurous? Want to add your own twist to the classic Ecuadorian shrimp ceviche recipe? Here are some substitutions and variations that you can experiment with:
1. Fish Ceviche: Instead of shrimp, try making ceviche with fish! Use any mild white fish (like tilapia or cod) and cut it into small cubes. Be sure to marinate it for at least 30 minutes (or until the fish turns opaque).
2. Scallop Ceviche: If you’re looking for something fancy, try making scallop ceviche! It’s just as easy as shrimp ceviche – simply slice the scallops thinly and marinate them in citrus juice for at least 10 minutes.
3. Mango or Pineapple Ceviche: Add a touch of sweetness to your ceviche by adding some diced mango or pineapple! This pairs wonderfully with the acidity of the lime juice.
4. Hot and Spicy Ceviche: Feeling bold? Add some heat to your ceviche by adding chopped jalapenos or red pepper flakes.
5. Creamy Shrimp Ceviche: Mix things up by adding some creamy avocado! Dice a ripe avocado and gently stir it in with the cooked shrimp.
Don’t be afraid to get creative and experiment with your own substitutions and variations. Remember, ceviche is all about using fresh ingredients, so use whatever is in season and available to you!
Serving and Pairing
Once you’ve made your delicious Ecuadorian shrimp ceviche, it’s time to serve it up and enjoy! This dish is perfect for a light lunch or dinner on a hot summer day, or as an appetizer to share with friends.
When it comes to pairing your ceviche, a crisp white wine such as Sauvignon Blanc or a light lager beer will complement the fresh flavors nicely. You could also go for a classic margarita or mojito if you’re feeling fancy.
To serve, we recommend using shallow bowls or martini glasses to show off the colorful ingredients. Garnish with chopped cilantro and avocado slices for an extra burst of refreshing flavor.
As for accompaniments, traditionalists will enjoy serving their ceviche with crispy tortilla chips on the side. For a healthier option, try serving it up with sliced cucumber or jicama sticks.
No matter how you choose to serve your Ecuadorian shrimp ceviche, make sure to enjoy it fresh and chilled. This dish is best eaten within a few hours of making it in order to savor its vibrant flavors.
So grab your favorite beverage and enjoy this deliciously light and refreshing dish with friends and family!
Make-Ahead, Storing and Reheating
Imagine it’s a hot summer day and there’s nothing better than enjoying some delicious Ecuadorean shrimp ceviche while hanging out with friends. You want to make sure you can prepare this dish ahead of time for convenience, and that it will still be fresh and delightful when served.
Good news: Ecuadorean shrimp ceviche is an ideal dish that can be prepared ahead of time!
Once you have made the ceviche, transfer it to an airtight container and refrigerate for up to 24 hours before serving. This allows the flavor to meld together, making your dish even more flavorful.
To serve, simply give the ceviche a gentle stir before spooning into individual serving dishes. Garnish with a slice or two of lime and some sliced red onion.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. However, note that shrimp tend to become rubbery when overcooked, so it’s best not to freeze or reheat them.
If you must reheat leftovers, do so on low heat over the stove or microwave just until warmed through. Remember, doing this may affect the texture of your dish.
So feel free to relax and enjoy your gathering knowing that you have a great dish ready and waiting!
Tips for Perfect Results
If there’s one thing I’ve learned from making ceviche over the years, it’s that attention to detail is key for achieving perfect results. Here are some tips to help you make the best Ecuadorean shrimp ceviche.
First and foremost, make sure your shrimp are cooked properly. Overcooked shrimp can get tough and rubbery, while undercooked shrimp can be slimy and unpleasant. Follow the cooking instructions closely, and be vigilant with timing.
When preparing vegetables for your ceviche, take care to slice them thinly and evenly. This will ensure that they absorb the flavors of the lime juice and tomato sauce in a way that enhances the overall dish.
Speaking of lime juice, use fresh-squeezed juice whenever possible. The flavor is brighter and more vibrant than pre-bottled juice. Use a citrus juicer or squeeze by hand to extract as much juice as possible.
For an extra boost of flavor, consider adding orange juice in addition to lime juice. This will give your ceviche a slightly sweeter taste that balances well with the tanginess of the lime.
Lastly, don’t skimp on the salt. Even if you think you’ve added enough, give it one more taste before serving to be sure. Salt helps bring out all the other flavors and elevates the entire dish.
With these tips in mind, you’ll be well on your way to making an Ecuadorean shrimp ceviche that will impress even the most discerning seafood lovers.
As we wrap up this recipe article, let’s take a moment to address some common questions that arise when it comes to making ceviche.
How is Ecuadorian ceviche different?
Ceviche is a popular dish throughout Latin America, but its preparation and serving style vary greatly depending on the region. In some places, it’s customary to top the ceviche with avocado, jalapeno, and hot sauce. Others serve it with cooked potato slices to balance out the often acidic and citrusy flavors of the dish. In Ecuador, they accompany the ceviche with fried green plantains or plantain chips called “chifles”, as well as popcorn and corn nuts, which add an interesting textural variation to the meal.
What is in Ecuadorian ceviche?
According to the information provided, a common Ecuadorian style of ceviche often includes shrimp, served with a side of chifle. Additional ingredients may include onion, cilantro, lemon, tomato, ketchup and orange.
Is ceviche popular in Ecuador?
One of the most widely consumed ceviches in Ecuador is shrimp ceviche, also known as “ceviche de camaron.” This variety is particularly popular among beach-goers. An advantage of this type of Ecuadorian ceviche is that the shrimp is pre-cooked.
What is the best raw fish for ceviche?
To prepare a delicious ceviche, it is recommended to opt for a lean white fish that is firm or semi-firm in texture. Some widely used options for this would be bass, grouper, rockfish, or sole.
In conclusion, if you’re looking for a refreshing and flavorful dish, Ecuadorian shrimp ceviche is definitely worth a try. This recipe is quick and simple to make, yet has complexity in its texture and taste. With a combination of fresh ingredients such as lime juice, oranges, and tomatoes coupled with shrimp, this Ecuadorian-style ceviche stands out amongst other regional ceviches, as it incorporates unique flavor and texture elements that are unlike any other.
Not only is this dish delicious, but it also offers numerous health benefits due to its abundance of fresh vegetables and protein-rich shrimp. Plus, with the ability to easily adjust the recipe to fit your taste preferences or dietary restrictions, there’s no reason not to add this recipe to your repertoire.
Whether you’re serving it for a happy hour gathering, a BBQ party, or simply enjoying it on your own, shrimp ceviche de camarón will be the perfect addition. So go ahead and give this recipe a try – your taste buds (and your guests) will thank you!
Ecuadorean Ceviche Recipe
- 1/2 red onion, diced
- 1 tomatoes, diced
- 1 lb shrimp
- 2 cups orange juice
- 2 lemons
- 8 ounces tomato sauce
- Squeeze the juice from the lemons on the onions and set aside.
- Simmer shrimp in boiling water for 2 minutes. Reserve 1 cup of the liquid.
- Mix everything together, allow to meld for an hour or two.
- Serve in soup bowls with popcorn to sprinkle on top.
Add Your Own Notes
Recommended Recipes Just For You
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.