Delightful Ecuadorian Ceviche Recipe for Seafood Lovers
Ceviche, a Latin American seafood dish that’s a perfect balance of acidity and spices, will always hold a special place in my heart. Today, I’m excited to share with you an Ecuadorian-style shrimp ceviche recipe – an absolute crowd-pleaser that will have everyone coming back for seconds.
Ecuador is a country nestled in South America’s west coast, known for its rich history and diverse cuisine. The traditional Ecuadorian shrimp ceviche is prepared by marinating fresh raw shrimp in citrus juices, cilantro, red onions, tomatoes, and a touch of mustard and ketchup. This version has the perfect level of tanginess that complements the natural sweetness of Valencia oranges and lemon.
In this recipe, we use cooked shrimp instead of raw shrimp as it is easier to find and safer to eat. It also helps cut down on prep time so you can whip up this dish in just 10 minutes! With this recipe, you’ll be transported straight to the streets of Ecuador and have a taste of one of their most beloved traditional dishes.
Let’s get started on making some delicious Ecuadorian-style shrimp ceviche!
Why You’ll Love This Recipe
Are you in search of a unique way to indulge in seafood? Then you’ll absolutely love this Ecuadorian shrimp ceviche recipe! I guarantee that once you taste this zesty, tangy, and refreshing dish, you’ll be hooked for life.
First of all, let me tell you about the ingredients. The bright and tangy flavors of Valencia oranges and lime juice mix with the vibrant red onions and juicy tomatoes, creating a burst of flavor that’s sure to exhilarate your senses. The fresh cilantro leaves also add a zingy touch that brings out all the goodness of the dish.
But what really sets this recipe apart is the shrimp. If cooked just right, shrimp can be incredibly flavorful and tender. In this case, the shrimp is marinated in orange juice and lime juice which ensures it’s perfectly cooked in only 10 minutes! Plus, thanks to the traditional Ecuadorian style preparation, each bite of shrimp will be so full of flavor.
This dish is such a crowd-pleaser that it can be served on different occasions from casual dinner parties to fancy barbeques or even as part of a larger menu featuring various Ecuadorian Classics like cevichochos or llapingachos.
Lastly, if you’re looking for something healthy yet filling, this Ecuadorian shrimp ceviche recipe could not be more perfect. It’s low-calorie but still packed with protein so it won’t leave you feeling hungry afterward. What’s more filling than getting your daily dose of protein while indulging on delightful food?
All in all, if you’re a seafood enthusiast or just on the hunt for some new recipes, try out this Ecuadorian-style shrimp ceviche. You’ll have an absolutely fantastic time enjoying every bite!
Below are the essential ingredients you will need to make a delicious and authentic Ecuadorian shrimp ceviche. It’s important to use the freshest ingredients you can find to achieve the best results.
- 2 pounds (1 kilo) cooked shrimp, deveined and peeled
- 2 red onions, sliced paper thin
- 1 medium tomato, chopped
- 1 cilantro leaf, chopped
- Juice of 4 Valencia oranges
- Juice of 4 lemons
- Juice of 4 limes
- Salt and black pepper to taste
– Mustard and Ketchup to taste
The Recipe How-To
First things first, let’s work with our star ingredient – shrimp. In this recipe for Ecuadorian Ceviche, I suggest using cooked shrimp as it will save you a lot of time in the kitchen. But if you prefer, you can also buy raw shrimp and cook it yourself until it turns pink in boiling salted water. Once your shrimp is ready, drain it and leave to cool down.
Slicing the Red Onions
Next up, let’s prepare one of the most important ingredients – red onions. Slicing red onions paper thin* ensures that they are not overpowering in taste or texture. Use a sharp knife and slice carefully, keeping in mind you want them to be quite thin.
Adding the Cilantro, Tomatoes and Citrus
For this recipe, cilantro leaf, tomatoes, lemon, lime, and/or valencia oranges can all be used to enhance the taste of your dish. Chop up some cilantro leaf and tomatoes until they are fine. Then add to your shrimp together with the thinly sliced red onions from previous step.
Marinating Your Ceviche
This is where the magic happens – marinating your ceviche! Get yourself a mixing bowl or any kind of deep dish and add your ingredients together. Squeeze enough citrus juices (orange, lime and lemon) until it covers all the ingredients completely. You can also add a dash of mustard, ketchup or black pepper if you like. Stir well, cover the bowl or dish with plastic wrap and refrigerate for at least 30 minutes.
Serving Your Ecuadorian Ceviche
To serve, scoop some of the shrimp marinade mixture onto plates or bowls. You can pair this with toasted corn on the cob or ceviche chifle – sliced ripe plantains served as a side dish topped with red onion, cilantro, lemon and tomato. You can also add some avocado slices to your ceviche for a super delicious and creamy addition!
Enjoy the Flavors of Ecuador
And voila! You have made yourself some authentic and flavorful Ecuadorian Ceviche. Whether you’re making this dish for lunch, dinner, friends or family, it’s always a hit. This traditional Ecuadorian food is not just rich in flavor, but also rich in culture. So sit back, relax, and share the delicious taste of Ecuador with your loved ones!
Substitutions and Variations
There are several ways to mix up this Ecuadorian shrimp ceviche recipe to accommodate different tastes and preferences.
If you prefer a milder taste, try removing the mustard and black pepper from the recipe. Alternatively, you can also add diced avocado or mango to balance out the citrus flavor.
For those who enjoy some heat, adding diced jalapeño or hot sauce can spice things up a bit. You can also serve with a side of chifle (a crispy fried plantain chip) for an extra crunch.
If you don’t have access to fresh shrimp, you can use pre-cooked frozen shrimp as a substitute. Just be sure to thaw them beforehand and pat them dry before marinating in the citrus juices.
Fish can also be used instead of shrimp in this recipe. The traditional Ecuadorian fish ceviche, known as “ceviche de pescado ecuatoriano,” is often made with white-fleshed fish like corvina or tilapia.
As for the marinade, you can experiment with different ratios of lime and orange juice, as well as various herb combinations like parsley, thyme or basil.
Lastly, if you’re looking for a non-seafood option, you can make an “ecuadorian style” soup featuring chicken or beef broth with vegetables like potatoes, yucca and corn served with a side of onion cilantro salad dressed with lemon featuring similar flavor profiles found in Ecuadorian cuisine.
The possibilities are endless when it comes to making variations of this traditional Ecuadorian dish that is loved by so many around the world!
Serving and Pairing
Serving Ecuadorian shrimp ceviche is a refreshing and light dish that pairs well with a variety of sides. Some traditional Ecuadorian side dishes include “chifles,” which are thinly sliced and fried green plantain chips, or “patacones,” which are twice-fried plantain slices. These crunchy sides compliment the smooth texture and citrusy flavors of the shrimp ceviche.
For drinks, you can pair Ecuadorian shrimp ceviche with a cold beer or a refreshing coconut water with lime. Lime juice is also an essential ingredient in the ceviche itself, so you can use the leftover limes to make a tangy limeade on the side.
If you’re looking for a heartier meal, serve this ceviche alongside a warm soup or traditional Ecuadorian entrees like “ceviche de pescado ecuatoriano” or seafood soup. The lightness of the shrimp ceviche will balance out any heavier dishes on your menu.
With its bright colors and unique flavor profile, Ecuadorian shrimp ceviche is sure to impress your guests. Whether it’s served as an appetizer or main course, it’s a perfect dish for summer gatherings and dinner parties.
Make-Ahead, Storing and Reheating
Ecuadorian shrimp ceviche is a versatile dish that can be made ahead of time and stored for later use. To make-ahead, prepare the shrimp according to the directions and marinate them in the lime and orange juice overnight. This allows the shrimp to cook and absorb all the flavors.
When storing, keep the ceviche in an airtight container in the refrigerator. The acid from the lime juice will continue to cook the shrimp, so it’s best consumed within 24 hours of preparation. It’s not recommended to freeze ceviche as it can compromise the texture of the shrimp.
To reheat, you’ll want to avoid cooking or boiling any further as this would overcook the shrimp. Simply allow it to come to room temperature before serving, or add some fresh lime juice for added flavor.
Keep in mind that ceviche is best served fresh, so it’s advisable not to make too much ahead of time unless you are planning on hosting a large gathering or party. If you have leftovers, consider using them in other dishes like a shrimp cocktail or seafood soup.
Overall, Ecuadorian shrimp ceviche is a delicious and nutritious dish that adds variety and flavor to any meal. With its easy make-ahead options and versatility, it’s perfect for busy weeknights or special occasions.
Tips for Perfect Results
Now, for the most important part – tips for perfect results with your Ecuadorian-style shrimp ceviche!
Firstly, ensure that your cooked shrimp is fresh and high-quality. I suggest buying raw shrimp and cooking it yourself for best results. If using previously cooked shrimp, make sure to buy it from a reliable source.
When preparing the shrimp, remove the shell and tail carefully so that you don’t damage the delicate flesh. Also, be sure to remove the vein thoroughly as it can give a gritty texture to your ceviche.
To achieve the perfect balance of flavors, mix together the lime juice, orange juice, mustard and ketchup in a separate bowl before adding it to your ceviche mixture. This ensures that all ingredients are evenly distributed throughout the dish.
For added flavor and texture, slice your red onions paper-thin and chop the cilantro leaves finely. You can also dice the tomatoes into small pieces for a chunkier texture.
To cut down on prep time, try marinating your shrimp in the citrus mixture for at least 10 minutes before adding in the rest of the ingredients. This will enhance the flavor and make the shrimp extra tender.
Lastly, serve your ceviche chilled with chifle (fried plantain slices) on the side. The crispy plantains provide a nice contrast to the soft texture of the ceviche. A squeeze of fresh lime juice on top adds a bright pop of acidity that balances out all the flavors.
Follow these tips carefully, and I promise you’ll have perfectly balanced and delicious Ecuadorian-style shrimp ceviche every time!
As you’re learning more about making Ecuadorian Ceviche and trying to perfect this traditional Ecuadorian food, you may come across some common questions. Here are few frequently asked questions and their answers to help you get the best results when preparing your shrimp ceviche in Ecuadorian style.
How is Ecuadorian ceviche different?
Different countries have their own unique way of serving ceviche. In Mexico, it is common to see ceviche topped with avocado, jalapeno, and hot sauce. Meanwhile, Peruvian Ceviche is typically served with cooked potato slices and is drier in texture. In Ecuador, ceviche is often paired with crunchy fried green plantains or plantain chips known as “chifles”, as well as popcorn and corn nuts.
What is in Ecuadorian ceviche?
After examining the information, it appears that a common Ecuadorian ceviche recipe consists of shrimp mixed with onion, cilantro, lemon juice, tomato, ketchup, and possibly some orange. This dish is often served with chifle as a complementary side.
Is ceviche popular in Ecuador?
Ceviche de camaron, commonly known as shrimp ceviche, is a dish hailing from Ecuador and is a beloved variation of ceviches. Cebiches, as they are also spelled, are a popular delicacy throughout Ecuador, particularly at beachside locations. This Ecuadorian take on ceviche is unique in that the shrimp is pre-cooked.
Is ceviche from Peru or Ecuador?
The origins of ceviche have been a topic of debate among historians. The general consensus is that Peru, not Ecuador, is the origin of this dish. However, the exact origins and how it came to be is still a disputed topic. One theory proposes that the citrus fruits brought over by the Spanish, such as limes, played a role in creating this seafood salad.
In conclusion, if you’re looking for a flavorful and refreshing dish, look no further than Ecuadorian shrimp ceviche. With its mix of zesty citrus juices, spicy red onions, and succulent shrimp, this dish is the perfect balance of sweet and savory with a hint of spice. Don’t be intimidated by the marinating process or ingredient list – once you’ve tried your hand at making it, you won’t regret the effort.
This traditional Ecuadorian dish brings together the flavors of the coast and is a perfect addition to any summer menu. Whether you’re enjoying it with plantain chips on the side or as a meal all on its own, shrimp ceviche is sure to delight your taste buds and impress your guests.
So next time you’re in the mood for something a little different, try your hand at making Ecuadorian shrimp ceviche at home – it’s an easy and impressive way to add a bit of international flair to your cuisine.
Ecuadorian - Ecuadorean Ceviche Recipe
- 2 lbs shrimp, peeled and deveined
- 10 limes, juice of
- 1 lemon, large, juice of
- 4 valencia oranges, juice of
- 2/3 cup ketchup
- 1 teaspoon mustard, regular, not grainy, not dijon
- 2 -4 tablespoons tapatio hot sauce (use less if you don't like heat)
- 6 tomatoes, Roma, seeded and diced finely
- 2 red onions, cut in half and sliced very finely
- 1/2 cup cilantro leaf, chopped finely
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1. Bring 3 cups water to a low boil in a skillet. Add shrimp and turn after 30 seconds. After a total of 1 minute in the pan, drain shrimp and put into a large bowl to cool. If you use jumbo shrimp, you can cook for 1 1/2 minutes.
- 2. Whisk together the lime, lemon and orange juices in a medium bowl. Whisk in the ketchup, mustard, Tapatio hot sauce, salt and pepper. Set aside.
- 3. Add onions, tomatoes and cilantro to the shrimp. Mix.
- 4. Pour juice mixture over the shrimp mixture. Stir it.
- 5. Refrigerate the ceviche for at least 2 hours, but 4-6 hours results in much better flavor.
- 6. Serve.
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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.