This Authentic Ecuadorian Shrimp Ceviche Recipe is light, flavorful, and comes together in no time. Perfect for a healthy weeknight dinner or when you want something a little more elegant, this recipe never disappoints. Fresh, simple, and absolutely delicious!
About This Recipe
Here's something that'll transform your ceviche game: not all limes are created equal for Ecuadorian ceviche. You want Key limes (limones criollos) or Persian limes that are fully ripe — slightly soft to the touch with thin, smooth skin. The magic happens in the lime's volatile oils, specifically limonene and citral compounds. When limes are perfectly ripe, these oils are at peak concentration, creating that bright, almost effervescent quality that defines authentic Ecuadorian ceviche. Underripe limes lack these essential oils, giving you harsh acidity without the aromatic complexity. Overripe limes lose their punch entirely. Here's the insider move: gently roll your limes on the counter before cutting — this breaks down cell walls and releases more of those precious oils into your ceviche. The difference is night and day. You'll taste layers of citrus instead of just sour. This matters especially for shrimp ceviche because the delicate sweetness of the shrimp needs that full citrus symphony to create the perfect balance that makes Ecuadorian ceviche so addictive.
Ingredients for Authentic Ecuadorian Shrimp Ceviche
- 2 pounds of shrimp — peeled and deveined
- 2 red onions — thinly sliced (julienne style)
- 1 green bell pepper — diced
- 4 tomatoes — diced
- 1 cup fresh cilantro — chopped
- 10 limes — juiced
- 1 orange — juiced
- 1 cup light beer
- ½ cup ketchup
- Salt and pepper to taste
- Splash of extra-virgin olive oil
- 2 green plantains for fried plantain cups
How to Make Authentic Ecuadorian Shrimp Ceviche
- In a large pot of boiling water, add shrimp skins to infuse flavor. Boil for 3 minutes.
- Remove shrimp skins and add shrimp to the boiling water. Cook until shrimp turn slightly pink, about 1 minute.
- Remove shrimp from water and place in the fridge to chill.
- Save 2 cups of shrimp-infused water for later use.
- In a large bowl, combine sliced red onions, diced bell pepper, tomatoes, and chopped cilantro.
- Pour lime and orange juice over chilled shrimp in the bowl.
- Add 1 cup of saved shrimp-infused water, ketchup, salt, pepper, and a splash of olive oil to the bowl. Mix well.
- Refrigerate the ceviche mixture for 2 hours before serving.
- Meanwhile, prepare fried plantain cups by slicing green plantains and frying until golden yellow. Mold into cups.
- Serve the ceviche in the plantain cups or bowls, garnished with fresh cilantro.
What to Serve With Authentic Ecuadorian Shrimp Ceviche
This bright, citrusy ceviche pairs beautifully with crispy plantain chips or patacones for that perfect contrast of textures. The sweet, starchy plantain balances the tangy lime and adds that satisfying crunch that makes every bite complete.
For something heartier, try it alongside my Dominican-Style Coconut Rice – the creamy, subtly sweet rice creates an amazing foundation that lets the ceviche's bold flavors really shine. It's not traditional, but trust me, this combination works magic on your palate.
Sweet potato chips or yuca frita bring an authentic Latin American touch that feels right at home with this Ecuadorian classic. The natural sweetness and earthy flavors of these root vegetables create the perfect backdrop for the shrimp's delicate taste and zesty marinade.
Frequently Asked Questions
1. Can I use frozen shrimp for Ecuadorian ceviche?
Yes, you can use frozen shrimp, but ensure they are thawed and properly deveined before cooking.
2. Can I substitute the beer with something else in the ceviche?
While beer adds a unique flavor, you can substitute it with seafood broth or water if desired.
3. How long should I cook the shrimp for ceviche?
Cook the shrimp until they turn slightly pink, usually about 1 minute after adding them to the boiling water. Do not overcook.
4. Can I adjust the amount of lime and orange juice?
Absolutely! Adjust the citrus juices according to your taste preference for acidity. The balance of sour and sweet defines Ecuadorian ceviche.
5. How spicy is this Ecuadorian shrimp ceviche?
This recipe is not inherently spicy, but you can add chopped chili peppers or hot sauce to adjust the heat level to your liking.
6. Can I prepare the ceviche ahead of time?
You can prepare the ceviche mixture ahead of time, but it is best to add the shrimp just before serving to maintain freshness and texture.
7. How long does the ceviche need to marinate before serving?
Refrigerate the ceviche for at least 30 minutes to allow the flavors to meld. One to two hours gives the best flavor development.
8. What makes Ecuadorian ceviche different from other ceviche styles?
Ecuadorian ceviche uses cooked shrimp (not raw) marinated in citrus juice with tomato sauce, red onion, and cilantro. It is served with crunchy corn nuts (cancha) or plantain chips.
9. What are the traditional toppings for Ecuadorian shrimp ceviche?
Tostado (crunchy corn), chifles (plantain chips), popcorn, sliced avocado, and extra lime wedges are the traditional Ecuadorian accompaniments.
10. How do I store leftover shrimp ceviche?
Refrigerate in an airtight container for up to 24 hours. The citrus continues to work on the shrimp, so it is best eaten the same day for the freshest texture.
Authentic Ecuadorian Shrimp Ceviche Video
Authentic Ecuadorian Shrimp Ceviche Recipe
Ingredients
Method
- In a large pot of boiling water, add shrimp skins to infuse flavor. Boil for 3 minutes.
- Remove shrimp skins and add shrimp to the boiling water. Cook until shrimp turn slightly pink, about 1 minute.
- Remove shrimp from water and place in the fridge to chill.
- Save 2 cups of shrimp-infused water for later use.
- In a large bowl, combine sliced red onions, diced bell pepper, tomatoes, and chopped cilantro.
- Pour lime and orange juice over chilled shrimp in the bowl.
- Add 1 cup of saved shrimp-infused water, ketchup, salt, pepper, and a splash of olive oil to the bowl. Mix well.
- Refrigerate the ceviche mixture for 2 hours before serving.
- Meanwhile, prepare fried plantain cups by slicing green plantains and frying until golden yellow. Mold into cups.
- Serve the ceviche in the plantain cups or bowls, garnished with fresh cilantro.
Nutrition
Notes
Buy shrimp with shells on and peel them yourself — pre-peeled shrimp lose their natural sweetness and firm texture because they've been sitting in processing water. Fresh shell-on shrimp give you that signature snap that defines great ceviche. After years of making this, I've learned to salt the raw shrimp and let them sit for 10 minutes before adding lime juice. This draws out excess moisture and firms up the protein, preventing that mushy texture that ruins ceviche. Use a 2:1 ratio of lime juice to orange juice, not straight lime — the orange juice adds subtle sweetness that balances the acidity and helps the shrimp 'cook' more evenly in the citric acid without becoming rubbery. Add your red onion slices to ice water for 15 minutes before mixing into the ceviche — this removes the harsh sulfur compounds that can overpower the delicate shrimp while keeping the onion's crunch and mild bite intact. Storage & Meal Prep:
Store any leftover ceviche in an airtight container in the refrigerator for up to 2 days. Enjoy it chilled for the best flavor.
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