📝 About This Recipe
Unlike its Peruvian cousin, Ecuadorian Ceviche is served in a bright, citrusy broth, making it almost like a cold, refreshing soup. This coastal treasure combines tender poached shrimp with a vibrant melody of lime, orange, and tomato, capturing the essence of the Guayaquil seaside. It is a perfect balance of sweet, acidic, and savory notes that makes it an unforgettable summer appetizer or light lunch.
🥗 Ingredients
The Shrimp and Poaching Liquid
- 2 pounds Raw Shrimp (medium-sized, peeled and deveined with tails removed)
- 4 cups Water (for poaching)
- 1 tablespoon Salt
- 3-4 pieces Cilantro Sprigs (whole)
The Citrus Marinade
- 1 large Red Onion (very thinly sliced into half-moons)
- 1/2 cup Lime Juice (freshly squeezed (about 4-5 limes))
- 1/2 cup Orange Juice (freshly squeezed for natural sweetness)
- 1/4 cup Tomato Sauce or Ketchup (high-quality ketchup provides the traditional thickness)
- 1 teaspoon Mustard (yellow or Dijon for a subtle tang)
- 2 tablespoons Oil (light vegetable or avocado oil)
Vegetables and Herbs
- 3 medium Roma Tomatoes (seeded and finely diced)
- 1/2 cup Fresh Cilantro (finely chopped)
- to taste Salt and Pepper
- 1 teaspoon Aji or Hot Sauce (optional for heat)
👨🍳 Instructions
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1
Start by 'taming' the red onions. Place the thinly sliced onions in a small bowl with a pinch of salt and cover with cold water. Let them sit for 10 minutes, then rinse thoroughly and drain. This removes the harsh bite while keeping them crunchy.
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2
In a large pot, bring 4 cups of water to a boil with 1 tablespoon of salt and the cilantro sprigs.
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3
Add the shrimp to the boiling water. Cook for exactly 2-3 minutes until they turn pink and opaque. Do not overcook, or they will become rubbery.
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4
Using a slotted spoon, immediately transfer the shrimp to a bowl of ice water to stop the cooking process.
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5
Reserve 1 cup of the shrimp cooking liquid (the 'broth') and set it aside to cool completely. Strain out the cilantro sprigs and discard.
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6
In a large glass mixing bowl, combine the lime juice, orange juice, ketchup, mustard, and oil. Whisk until the mixture is smooth and emulsified.
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7
Stir the cooled 1 cup of shrimp broth into the citrus mixture. This is the secret to an authentic Ecuadorian 'jugoso' (juicy) ceviche.
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8
Add the drained red onions, diced tomatoes, and chopped cilantro to the liquid base.
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9
Add the chilled shrimp to the bowl and toss gently to ensure everything is well-coated.
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10
Season with salt and black pepper to taste. If you like a kick, add a few drops of Ecuadorian aji or your favorite hot sauce.
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11
Cover the bowl and refrigerate for at least 30 minutes to 1 hour. This allows the flavors to meld and the onions to slightly pickle in the lime juice.
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12
Give the ceviche a final stir before serving. Taste one last time and adjust the salt or lime juice if needed.
💡 Chef's Tips
Always use the freshest shrimp possible; if using frozen, thaw them slowly in the refrigerator overnight. Don't skip the orange juice—it provides the essential sweetness that balances the heavy lime acidity typical of this style. If the broth feels too thin, whisk in an extra tablespoon of ketchup for body. For the best texture, serve the ceviche very cold in chilled glass bowls. To make it ahead of time, prep the vegetables and shrimp separately, then combine 1 hour before serving to keep the shrimp from getting too firm.
🍽️ Serving Suggestions
Serve with a side of 'Chifles' (thin, fried green plantain chips) for a salty crunch. Provide a bowl of 'Maíz Tostado' (toasted corn nuts) to sprinkle on top. Offer a side of popcorn—a traditional and surprisingly delicious Ecuadorian accompaniment. Pair with a cold, light lager or a glass of chilled Sauvignon Blanc. Add a few slices of fresh avocado on top just before serving for a creamy contrast.