📝 About This Recipe
Unlike its Peruvian cousin, the Ecuadorian Ceviche de Camarón is served in a bright, citrusy broth that eats almost like a cold soup. This coastal treasure features plump, blanched shrimp marinated in a vibrant mixture of fresh lime and bitter orange juices, balanced with a touch of tomato and mustard. It is a refreshing, light, and deeply aromatic dish that captures the sun-drenched spirit of the Guayas province.
🥗 Ingredients
The Shrimp & Poaching Liquid
- 2 pounds Large Shrimp (peeled and deveined, tails removed)
- 4 cups Water (for poaching)
- 1 tablespoon Salt (for the water)
The Marinade (The Sauce)
- 2 medium Red Onion (very thinly sliced into half-moons)
- 1 cup Lime Juice (freshly squeezed (about 8-10 limes))
- 1/2 cup Orange Juice (freshly squeezed)
- 1/4 cup Ketchup (provides the classic pink hue and sweetness)
- 1 teaspoon Yellow Mustard (a traditional Ecuadorian secret for depth)
- 3 medium Roma Tomatoes (finely diced)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Vegetable Oil (to emulsify the broth)
- to taste Salt and Black Pepper
Traditional Garnishes
- 1 bag Chifles (thinly sliced green plantain chips)
- 1/2 cup Maíz Tostado (Ecuadorian toasted corn nuts)
- 2 cups Popcorn (plain, lightly salted)
- 1 large Avocado (sliced for serving)
👨🍳 Instructions
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1
Prepare the onions first to remove their 'bite.' Place the thinly sliced red onions in a bowl, sprinkle with a pinch of salt and a squeeze of lime, cover with cold water, and let sit for 10 minutes. Drain and rinse under cold water.
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2
In a large pot, bring 4 cups of water and 1 tablespoon of salt to a rolling boil.
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3
Add the cleaned shrimp to the boiling water. Cook for only 2 to 3 minutes until they just turn pink and opaque. Do not overcook!
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4
Immediately remove the shrimp with a slotted spoon and plunge them into an ice bath to stop the cooking process.
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5
Reserve 1 cup of the shrimp cooking liquid and let it cool completely. This 'shrimp stock' is essential for the authentic flavor of the broth.
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6
In a large glass or ceramic mixing bowl, whisk together the lime juice, orange juice, ketchup, mustard, and vegetable oil until well combined.
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7
Stir in the cooled shrimp cooking liquid to the juice mixture.
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8
Add the chilled shrimp, the rinsed red onions, diced tomatoes, and chopped cilantro to the bowl.
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9
Season generously with salt and freshly cracked black pepper. Stir gently to ensure everything is submerged in the liquid.
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10
Cover and refrigerate for at least 30 minutes to 1 hour. This allows the flavors to marry and the onions to soften further in the acid.
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11
Taste the ceviche before serving. If it is too acidic, add another splash of orange juice or a pinch of sugar; if it needs more brightness, add more lime.
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12
Ladle the ceviche into chilled bowls, ensuring each serving has plenty of the flavorful liquid (leche de tigre).
💡 Chef's Tips
Always use the freshest shrimp possible; if using frozen, thaw them slowly in the refrigerator overnight. Don't skip the mustard—it sounds unusual, but it provides a savory backbone that defines the Ecuadorian style. The 'shrimp water' is the secret ingredient; it adds a deep umami flavor that plain water or citrus alone cannot provide. If you like heat, finely mince a 'manzano' or habanero chili and add it to the marinade, but traditional Ecuadorian shrimp ceviche is usually mild. Serve the garnishes on the side so they stay crunchy until they hit the broth.
🍽️ Serving Suggestions
Serve with a side of 'Chifles' (plantain chips) for a perfect salty crunch. Provide a bowl of popcorn and toasted corn (maíz tostado) to be sprinkled directly into the ceviche broth. Pair with a crisp, cold Ecuadorian pilsner or a dry Sauvignon Blanc. Add a few slices of fresh avocado on top of each bowl for a creamy contrast. Offer extra lime wedges and hot sauce (like Ají Criollo) on the table for guests to customize their spice level.