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Authentic Ecuadorian Shrimp Ceviche Recipe

Authentic Ecuadorian Shrimp Ceviche Recipe

Today, we'll be crafting the renowned Ecuadorian Shrimp Ceviche, a refreshing cold dish bursting with vibrant flavors from the authentic Ecuadorian cuisine.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Calories: 275
Ingredients Method Notes

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
  • ½ cup ketchup
  • Salt and pepper to taste
  • Splash of extra-virgin olive oil
  • 2 green plantains for fried plantain cups

Method
 

  1. In a large pot of boiling water, add shrimp skins to infuse flavor. Boil for 3 minutes.
  2. Remove shrimp skins and add shrimp to the boiling water. Cook until shrimp turn slightly pink, about 1 minute.
  3. Remove shrimp from water and place in the fridge to chill.
  4. Save 2 cups of shrimp-infused water for later use.
  5. In a large bowl, combine sliced red onions, diced bell pepper, tomatoes, and chopped cilantro.
  6. Pour lime and orange juice over chilled shrimp in the bowl.
  7. Add 1 cup of saved shrimp-infused water, ketchup, salt, pepper, and a splash of olive oil to the bowl. Mix well.
  8. Refrigerate the ceviche mixture for 2 hours before serving.
  9. Meanwhile, prepare fried plantain cups by slicing green plantains and frying until golden yellow. Mold into cups.
  10. Serve the ceviche in the plantain cups or bowls, garnished with fresh cilantro.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.