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