Ecuadorian Ceviche de Camarón (Shrimp Ceviche)
Unlike Peruvian ceviche where raw fish is ‘cooked’ in citrus, Ecuadorian ceviche uses poached shrimp bathed in a tangy tomato-citrus broth. It’s served with crunchy popcorn or plantain chips.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup ketchup
- 1 medium red onion, thinly sliced and rinsed in cold water
- 1 large tomato, diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño or aji pepper, finely diced
- Salt to taste
- Popcorn, plantain chips, or tostones for serving
Instructions
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1
Poach the shrimp: Bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until just pink. Immediately transfer to an ice bath to stop cooking. Drain.
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2
In a large bowl, combine orange juice, lime juice, and ketchup. Stir until smooth.
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3
Add the poached shrimp, rinsed red onion, tomato, cilantro, and jalapeño. Toss to combine. Season with salt.
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4
Refrigerate for at least 15 minutes to let the flavors meld.
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5
Serve in bowls or glasses with popcorn, plantain chips, or tostones on the side for scooping.
