How to make ecuadorian shrimp ceviche

”Before I die I’ll have to have shrimp ceviche,” Patricia told us. “Every time I go home it’s the first thing I eat.” This recipe is her mother’s version of the traditional Ecuadorian dish.

Ingredients

  • 1 medium red onion
  • Juice of 3 limes
  • Salt and pepper to taste
  • 1 pound medium shrimp, peeled and deveined
  • 1 medium tomato, peeled and roughly chopped
  • 1/4 cup ketchup
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon vegetable oil

Method

Peel onion and cut a 1/2-inch slice off the root end. Reserve. Thinly slice remaining onion and combine with the lime juice and a pinch of salt. Mix well and set aside.

In a medium saucepan, combine 4 cups water, the reserved onion slice, 2 teaspoons salt, and 1/4 teaspoon freshly ground pepper and bring to a boil. Add the shrimp and blanch for 1 to 2 minutes or until lightly pink. Remove shrimp with a slotted spoon and place in a bowl of ice water to stop the cooking. Reserve the cooking liquid and set aside to cool.

Drain the shrimp. In a blender, purée the tomato with 1 cup of cooled, reserved cooking liquid. Add the tomato mixture, shrimp, and ketchup to the onion and lime juice. Mix well, cover, and refrigerate for an hour.

Right before serving, add the chopped cilantro and oil and mix to combine. Taste for seasoning and add more salt and pepper if needed. Serve chilled, with plantain chips, popcorn, or roasted corn kernels for topping.

The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.

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Ingredients

  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ pounds fresh shrimp, shelled and deveined without tails
  • ½ cup olive oil
  • 4 cloves garlic, minced
  • 1 shallot, chopped
  • ½ cup fresh parsley, minced
  • ½ teaspoon dried oregano, crushed
  • 2 tablespoons white wine
  • 2 tablespoons brandy
  • Step 1

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.

In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.

In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.

Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.

Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

How to make ecuadorian shrimp ceviche

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Authentic Citrus Marinated Shrimp

Bring the flavors of Ecuador into your kitchen with this shrimp ceviche recipe. Here, the shrimp are marinated in a fresh, citrusy mix of GOYA® Naranja Agria (Bitter Orange Marinade), lime juice, and tomato sauce, with Latin seasonings. Ceviche is such a sought-after dish in South America that, in many countries, including Ecuador, you’ll find restaurants called ‘cevicherias‘ that specialize in this bright tasting dish. Ceviche originated in colonial times. Today shrimp ceviche is served everywhere as an elegant appetizer or light, healthy lunch.

  • Ingredients
  • Directions

Ingredients

medium red onion, thinly sliced (about 2 cups), divided

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How to make ecuadorian shrimp cevicheView Product Details

limes, juiced (about ½ cup), divided

How to make ecuadorian shrimp cevicheView Product Details

How to make ecuadorian shrimp ceviche

View Product Details
How to make ecuadorian shrimp cevicheView Product Details
How to make ecuadorian shrimp cevicheView Product Details

large shrimp, peeled and deveined

finely chopped fresh cilantro

Fresh cilantro leaves (optional)

popcorn, prepared according to package directions

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Directions

In a medium bowl, combine 1 cup onion slices, bitter orange, tomato sauce, ¼ cup lime juice, ketchup, olive oil, mustard, Worcestershire and Sazón. Season with Adobo and Salsita; set aside.

In medium saucepan over medium-high heat, bring 4 cups water and scallions to a boil. Reduce heat to medium-low and simmer 5 minutes. Add shrimp to saucepan. Cover pan and remove from heat. Let shrimp steep until pink and opaque, about 2 minutes; drain and rinse under cold water. Discard scallions.

Add shrimp to onion mixture. Stir in cilantro. Cover bowl and refrigerate at least 3 hours, or up to 12 hours.

Divide shrimp mixture evenly among serving bowls. Top shrimp evenly with remaining onions and lime juice. Garnish with cilantro, if desired. Serve with popcorn.

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How to make ecuadorian shrimp ceviche

Ceviche 101

Ceviche is an extremely popular way to prepare fresh fish all over South America, Central America and the Caribbean. This cooking technique involves marinating pieces of fresh fish in the juice of citrus fruit (like limes, lemons, oranges and grapefruit). As the fish marinates, the citric acid found in the fruit juice has a chemical effect on the fish’s flesh, altering the structure of its protein. The flesh turns opaque and firm, as if it had been cooked with heat.

When making ceviche, cut fish into 1” pieces, or smaller, to expose the maximum surface area of the fish to the citrus juice, and be sure the fish is submerged in the liquid. Allow the fish to marinate at least 4 hours, or up to 24 hours. You know the fish is “cooked” when it is opaque to its center.

Some fish that work well for ceviche are as follows: firm white fish, like tilapia, sea bass, halibut and snapper; fatty fish, like salmon, mackerel and tuna; shellfish, like shrimp, crab and lobster; and mollusks like conch, clams, mussels, squid and octopus.

How to make ecuadorian shrimp ceviche

Shrimp ceviche is a cold dish made from vegetables and shrimp that have been marinated in a sauce containing lime juice. The shrimp is cooked before marinating it with the vegetables in an acidic sauce. Usually, shrimp ceviche does not have seafood in it other than cooked shrimp. Ceviches of many kinds are common appetizer dishes in Central and South America.

In general, ceviche can be made with a variety of seafood. A shrimp ceviche is most often made with shrimp only. Since it lacks raw fish, which can be off-putting to some eaters, shrimp ceviche can be a good way for those unfamiliar with ceviche to try the dish. This dish is generally considered safer than ceviche with raw fish, since it contains cooked shrimp, and it is somewhat similar to a shrimp cocktail.

Sometimes, ceviche is made with vinegar instead of lime juice. The vegetables used in shrimp ceviche vary, but generally include cucumbers, tomato, and onion. Vegetables are usually cut into small, bite-sized pieces for easy chewing and an individual crunch.

Ketchup is often used in the sauce that flavors shrimp ceviche. Other flavors often used in a ceviche include garlic, cilantro, and jalapeno. Depending on how long the ceviche is set to marinate, the process may change the texture of the vegetables as well. Fruit sometimes makes an appearance in ceviche to add a sweet and surprising flair. Popular fruits used in ceviche include mango, passion fruit, and grapefruit.

Ceviche is often made using raw fish. Soaking the raw fish in an acidic mixture makes the texture of the fish more firm. While the acid kills some bacteria, it does not work as well as cooking, so only fresh, immaculately clean fish should be used for making ceviche.

In restaurants, most raw fish ceviche is made using sashimi-grade fish, which is intended to be eaten raw. The most common type of fish in traditional ceviche is flounder. Since the shrimp in shrimp ceviche is cooked, it does not have to be as fresh. Shrimp ceviche is often made using pre-cooked shrimp intended for cocktail shrimp.

Many of us enjoy traveling around the world to experience new things. For those who have traveled around South America, I am sure you’ve come across the dish called ceviche. This dish is also served in several restaurants in many parts of the world. However, ceviche is a dish that can be prepared differently, depending on where you go, as each country has its own version.

How to make ecuadorian shrimp ceviche

Though the most popular style is the Peruvian ceviche, other countries such as Mexico, Costa Rica, Ecuador, and others have named ceviche a local favorite dish. Ceviche is a seafood plate traditionally found on the coast, mainly done with citrus, salt, and chili, which can be optional depending on the culture of the country.

In this article, I will give you the recipe to make Ecuadorian Shrimp Ceviche. The difference between the ceviche of Ecuador and that of other countries is that it’s a type of cold soup with refreshing citrus flavors. However, it’s not as spicy as ceviches from Peru or Mexico that are made with chili and are cured with lime and salt.

How to make ecuadorian shrimp ceviche

This style of ceviche is placed on a plate with a little liquid. Since the Ecuadorian ceviche is a type of soup, they usually serve it with plantain chips on the side. Some serve the soup with popcorn and tostada (toasted in pork lard corn) to be added as you wish.

Also, here in Ecuador, there is the local belief that ceviche is the ideal plate to have when you are hungover. It is very popular to find people in seafood restaurants eating ceviche after a night of partying and drinking. Their belief is that because of the amount of citrus in the soup, it helps the kidneys eliminate alcohol faster from your body, but that is the local belief. I can’t guarantee that it works for everyone, but it’s worth a try!

Without further ado, here is the recipe of Shrimp Ceviche Ecuadorian style for preparation at home. It is a very simple dish to make.

Shrimp Ceviche from Ecuador (Yield 8 portions)

Ingredients:

  • 3 pounds of prawns or medium-size shrimp peeled and cleaned
  • 1 bay leaf
  • 2 medium-size onion cut in julienne strips
  • 4 1/2 cups of orange juice (can be changed for tangerine juice or lime juice)
  • 3/4 cup of ketchup
  • 2 mid-size tomatoes cut in cubes
  • Salt to taste
  • Sugar to taste

Preparation:

  • In a pot filled halfway with water add some salt and the bay leaf; bring it to a boil.
  • In the boiling water add the shrimp and cook them until they turn pink in a “U” shape.
  • Remove them from the water and let them cool.
  • In a bowl put the orange juice and mix with the sugar (the amount of sugar is to reduce the acidity of the orange. Add salt to your taste.
  • Later add the ketchup, mix well until all is well combined. After, add 2 oz of the water the shrimp was cooked in into the mixture.
  • Add the onions to the liquid prepared before and let it marinate for 5 minutes, then add the shrimp.
  • Mix all together and finally add the cubed tomatoes.
  • Serve it in bowls and to the side put popcorn and plantain chips and enjoy your ceviche!

Do you like ceviche? What kinds have you tried in different countries in Latin America?

How to make ecuadorian shrimp ceviche

Ceviche is a popular Ecuadorian seafood dish made with shrimp. Try our traditional easy Ecuadorian shrimp ceviche recipe (Ceviche de Camaron) today.

What is Shrimp Ceviche?

Ceviche also known Cebiche, sebiche and seviche is a type of raw shrimp soup traditionally served cold as an appetizer before a coarse meal. The shrimp ceviche is made with red onions, cilantro, bell peppers, tomatoes and cured with fresh lime and lemon juice. Although traditional cebiche is prepared with raw shrimp, in this recipe we will be using precooked shrimp.

Ingredients:

  • 450 grams precooked shrimp
  • 2 medium size tomatoes diced into cubes
  • 1 small sweet green pepper diced (or yellow or red bell peppers)
  • 10 limes squeezed
  • 1 lemon squeezed
  • 1 medium size red onion sliced into thin rings
  • pinch of salt
  • pinch of black pepper
  • pinch of garlic powder (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoons cilantro chopped finely

Instruction:

  1. In a large bowl add the precooked shrimp, sliced onion, diced red or green peppers, salt, black pepper, garlic powder, tomatoes, olive oil, lime juice, lemon juice, and chopped cilantro and mix all together.
  2. Cover bowl with cling wrap and place into refrigerator for 2 hours.
  3. Serve with fried plantain chips.

How to make ecuadorian shrimp ceviche

Easy Ecuadorian Shrimp Ceviche Recipe (Ceviche de Camarón)

Ceviche is a popular Ecuadorian seafood dish made with shrimp. Try our traditional easy Ecuadorian shrimp ceviche recipe (Ceviche de Camaron) today.

This is the classic Ecuadorian shrimp ceviche recipe, it is one of the easiest and quickest ways to prepare shrimp ceviche or cebiche.

  • shrimp
  • seafood
  • zesty
  • tangy
  • boil
  • spanish
  • shrimp
  • seafood
  • zesty
  • tangy
  • boil
  • spanish
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Schedule your weekly meals and get auto-generated shopping lists.

  • 1lb 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
  • The juice of about 10 limes
  • The juice of 1 orange
  • 1/2 cup of ketchup
  • 1 bunch of cilantro chopped very finely
  • Pinch of Salt
  • Pinch of Pepper
  • 1 Tablespoon oil (sunflower or light olive oil)

Ingredients

How to make it

  • Mix all the ingredients together in large bowl and let it sit in the fridge for at least an hour (half a day is ideal).
  • Serve with Chifles (fried green banana or green plantain chips) or Patacones (thick fried green plantains).
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  • Your Comments
  • Annaronii 10 years ago

This recipe and the accompanying image was stolen off of a blog that was written 5 years ago. @ebonyeyedenigma you should really learn to credit where credit is due. Plagiarism no matter how big or small isn’t right.

Here’s the original blog: http://laylita.com/recipes/2006/07/15/ceviche-camaron-shrimp-ceviche/

Wonderful! Saved, flagged and 5 forks!

The Cook

How to make ecuadorian shrimp ceviche ebonyeyedenigma Seattle, WA Subscribe to My Recipes

The Rating

OK, you’re making my mouth water – I love this stuff! Funny you mentioned plantains as we had fried yellow sweet plantains last night with chicken curry – yummy! Now I’m wanting Shrimp Ceviche! How about some hot peppers and makin’ this recipe roc. more

valinkenmore in Malott loved it

great recipe and post high5

momo_55grandma in Mountianview loved it

I’ve never had it, but always thought it sounded good! Now I can make it myself! Good one, Annie! ;’)

justjakesmom in Everett loved it

Algorithm:How To Make Ecuadorian Style Shrimp Ceviche

Over my many years of cooking and entertaining friends, there has always been one recipe I get asked for over and over again. It’s not the mac and cheese, the meat balls, the apple pecan cheese cake, no it’s my great grandmothers Ecuadorian shrimp ceviche. Passed on to my grandmother and now to me.

I spent the first 8 years of my life living in the glorious Ecuadorian sun. There was no better day than sitting beach side on the soft white sand enjoying my grandmothers shrimp ceviche. Not to mention she always served it in a coconut shell. What kid wouldn’t love that?

This salty, tangy dish is bound to bring warmth to your coldest night or to cool down your hottest summer day. It’s savory, delicate, light and can be served in any which way. I have served it in empty coconut shells the way my grandmother did, glass shooters and martini glasses.

Enjoy making this simple, quick and delectable dish that will be a crowd pleaser for any affair.

Ingredients
1 pound of medium shrimp, peeled, de-veined, with tails removed
1 pound of red onions
4 medium sized limes
1/4 cup of ketchup
1 tablespoon olive oil
pinch of sugar
1/4 cup orange juice
3 tablespoons of butter
1 tablespoon, freshly chopped cilantro
pinch of salt

Yields: Depending on how it’s served, 6 bowls or 12 appetizer portions
Instructions

  • Take the red onions and remove the outer papery skin. Cut the onions in half and then make thin, long slices. Place all the cut up onions into a large bowl. Run hot water over them and let them sit in the hot water for five minutes.
  • Take out a deep non-stick skillet and set the stove to medium heat. Add three table spoons of butter and let the butter melt moving it around in the pan. Make sure the skillet is only set to medium heat or the butter will burn and turn brown. Once the butter has melted add the shrimp and cook for 3-5 minutes. The shrimp will go from gray to pink. Make sure not to overcook the shrimp, watch them carefully. Turn off the skillet and remove from the heat. Remove the shrimp into a large glass bowl but leave the liquid from the butter in the skillet.
  • Let the shrimp cool. Return to the bowl of onions. With a strainer, strain all the water out from the bowl. Cut the 4 limes in half and squeeze all the juice over the onions. Add a pinch of salt and mix the onions well with the lime juice and salt. Set the bowl aside.
  • Return the skillet to medium heat. Add ¼ cup of ketchup and a pinch of sugar; mix around with the butter just for a few minutes until all the ingredients are combined together. Remove the skillet from the heat and let the liquid cool.
  • Return to the bowl of onions, taste to make sure they are salted to your liking. If there is not enough salt continue to add just a pinch at a time until it tastes to your desired saltiness.
  • Than grab the bowl of shrimp and add in to the mixture of onions. Check to make sure the liquid from the skillet has completely cooled. Once cooled pour the liquid over the shrimp and the onions. Add a ¼ cup of orange juice, 1 table spoon of olive oil and 1 table spoon of freshly chopped cilantro. Mix well and the ceviche is now ready to be served.
  • Should be served at room temperature. It can be served with cold popcorn or warm white rice if desired.

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3 responses to “Algorithm:How To Make Ecuadorian Style Shrimp Ceviche

Yum! I should not read a cooking recipe when I am hungry!
You have a perfect personal story to correlate with this recipe. I suggest using the second paragraph, with a bit more description of the physical surroundings, as the opener. And then I would rewrite the first paragraph into it. This will also help some of the repetition of your first paragraph. For example, try to find one word that means “get asked for over and over again.”
Also, I think you tended to get conversational again – using the phrase “served in any which way” should be written as “served any way.” It’s not as fun to write, but easier for me to read.
You have specific descriptor words which help someone like me, who has never had ceviche before – tangy, salty, savory, delicate. I am drawn to it, and the thought of sitting beachside, relaxing and enjoying life.
I think tablespoon should be one word. Also, as I received this help, I pass to you: numbers ten or less should be written out.
As a severely handicapped cook, I would encourage you to edit down some of the directions, though. For example, “With a strainer, strain all the water out from the bowl” could become “use a strainer to remove all the water.” When I am cooking and get into a panic, the last thing I want is to be burdened with a bunch of unnecessary words.
However, I would love to make this recipe and will happily pass it along to my husband. And I know if I had to, I could follow your recipe and surprise and please my friends as well.

I always get conversational, you are so right. Why do I do that! its so irritating. It is something I know I really have to focus on but keep missing the boat on that one. I think it is because I am really trying to find the balance between writing better and reaching an audience. Very good advise on not being to wordy. I hope you do try this recipe though because its so good 🙂

Hi edesiaeats – I think recipes lend themselves well to this algorithm assignment as we’re used to following steps when it comes to a recipe.

I think the intro is strong; it makes the reader curious as to what recipe it could be that’s requested so frequently. However, I think a slight change is needed in the second and third sentences to have them flow a bit better. I would suggest ending your second sentence after cheesecake and starting your third sentence with the announcement of what recipe it is – your great grandmother’s ceviche. Remember to put that apostrophe in grandmother’s to make it a possessive. The current third sentence is not a complete sentence, to complete the thought you might want to say “My great-grandmother passed it down to my grandmother, who passed it to me.”

The only other things I caught were separations of compound words like meatballs, cheesecake, and tablespoon.