Name: Authentic Ecuadorian Shrimp Ceviche Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 200 min
Ingredients: 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; 1/2 cup ketchup; Salt and pepper to taste; Splash of extra-virgin olive oil; 2 green plantains for fried plantain cups

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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!

Did You Know?

Ceviche is a dish with a fascinating history, originating from the fusion of Spanish and indigenous cultures in Peru and Ecuador. It evolved as indigenous people combined fresh seafood from the coast with citrus juices like lemons, limes, and oranges.

Pro Tips

Use the freshest shrimp available and cook them just until pink before marinating. The citrus juice does the rest of the cooking in the marinade. Add red onion, cilantro, and aji peppers right before serving for the brightest flavor and crunch.

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.

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.

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