Shrimp Ceviche
Ecuador's shrimp ceviche differs from the Peruvian original in one important way: the shrimp are pre-cooked rather than cured by citrus alone, making the dish lighter and more approachable. The sauce combines lime juice with tomato — often a blend of tree tomato and regular tomato — and is sometimes softened with orange juice, giving Ecuadorian ceviche a mellow acidity rather than the sharp bite of neighboring versions. The ceviche is assembled quickly once the shrimp are cold: red onion, coriander, chili, and tomato are stirred into the marinade, and the dish rests briefly before serving. It is typically eaten with chifles — thin fried plantain chips — or toasted corn, which absorb the sauce and provide a crisp contrast to the tender shrimp.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 600g medium shrimp, peeled and deveined
- 180ml fresh lime juice (about 8 limes)
- 120ml fresh orange juice
- 1 large red onion, finely diced
- 3 ripe tomatoes, deseeded and diced
- 1 red chili (ají), finely chopped (optional)
- 30g fresh coriander leaves, chopped
- 3 tbsp olive oil
- 1 tsp fine sea salt
- Freshly ground black pepper
- Chifles (plantain chips) or toasted corn, to serve
How to make it
- 1Bring a large pot of salted water to a boil; add the shrimp and boil for 60–90 seconds, until pink and opaque; drain immediately and shock in a bowl of ice water.
- 2Drain the shrimp, halve them or leave them whole as you prefer, and place in a non-reactive (glass or ceramic) bowl.
- 3Pour 180ml lime juice and 120ml orange juice over the shrimp; toss, cover, and refrigerate for 15–20 minutes.
- 4While the shrimp marinates, soak the diced red onion in salted ice water for 10 minutes, then drain — this softens the harsh bite without losing crunch.
- 5Add the drained onion, tomatoes, chili, coriander, 3 tbsp olive oil and 1 tsp salt to the shrimp bowl; toss gently.
- 6Taste and adjust salt, lime, or chili; let rest for 5 minutes so the flavours settle.
- 7Serve very cold in shallow bowls, with chifles or toasted corn alongside for crisp contrast.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
