Ecuadorian Shrimp Ceviche

Unlike many ceviches, the Ecuadorian version uses cooked shrimp and a generous tomato, lime and orange sauce. It is refreshing and perfect with plantain chips.

Recipe details

• Prep time: 25 min
• Cook time: 5 min
• Total time: 30 min
• Servings: 6 servings
• Difficulty: Easy
• Estimated cost per serving: $3.10

Ingredients

• 1 1/2 lb (680 g) peeled shrimp
• 1 teaspoon salt
• 1 red onion, very thinly sliced
• Juice of 6 limes
• 1 cup orange juice
• 1 cup crushed tomatoes or tomato juice
• 1 tomato, diced
• 1/2 cup chopped cilantro
• 1 tablespoon ketchup, optional
• Black pepper to taste
• Plantain chips or toasted corn, for serving

Step-by-step instructions

1. Bring salted water to a boil, add the shrimp and cook for 2 to 3 minutes, until opaque. Transfer to ice water and drain.
2. Rinse the onion in cold water, then combine with half the lime juice and a pinch of salt for 10 minutes.
3. Combine the remaining lime juice, orange juice, crushed tomato, diced tomato, cilantro and ketchup.
4. Add the shrimp and onion with its liquid. Adjust salt and pepper.
5. Chill for 10 minutes and serve cold with plantain chips.

Tips and variations

• Cook the shrimp fully; citrus is not the safety step in this recipe.
• Avoid overcooking the shrimp or it will become rubbery.

Leer esta receta en español: Ceviche Ecuatoriano de Camarón

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