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Ceviche Ecuatoriano
A vibrant and refreshing Ecuadorian shrimp ceviche, featuring perfectly cooked shrimp bathed in a zesty tomato-citrus broth, balanced with thinly sliced red onion and fresh cilantro. Traditionally served with crunchy popcorn and plantain chips for a delightful textural contrast.
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- 700 g Shrimp
- 180 ml Lime juice
- 120 ml Orange juice
- 120 ml Tomato sauce
- 1 Red onion
- 1/2 cup Cilantro
- to taste Salt
- to taste Black pepper
- to taste Optional: Aji hot sauce
- for serving Popcorn
- for serving Plantain chips
ðšâð³ äœãæ¹
- 1
Cook the shrimp: Bring a pot of lightly salted water to a rolling boil (about 100°C / 212°F). Add the shrimp and cook for just 2-3 minutes, or until they turn pink and opaque. Do not overcook. Immediately drain the shrimp and plunge them into an ice bath to stop the cooking process. Once cooled, peel and devein the shrimp if not already done, and cut them into bite-sized pieces (about 1-2 cm).
â±ïž 10 minutes (including cooling) - 2
Prepare the red onion: Place the thinly sliced red onion in a small bowl. Sprinkle generously with salt and let it sit for about 10 minutes. This process, known as 'curtido', helps to mellow the onion's sharp bite. After 10 minutes, rinse the onion thoroughly under cold running water and drain well to remove excess salt.
â±ïž 15 minutes (including salting and rinsing) - 3
Make the broth: In a medium bowl, combine the freshly squeezed lime juice, orange juice, and tomato sauce. Whisk until well combined. Season with salt and freshly ground black pepper to taste. If you like a little heat, stir in a dash of aji hot sauce.
â±ïž 5 minutes - 4
Assemble and chill: Add the cooked shrimp, the rinsed and drained red onion, and the chopped cilantro to the broth. Gently stir to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the ceviche to chill thoroughly. The shrimp will absorb the tangy, savory flavors.
â±ïž 1 hour (chilling) - 5
Serve: Ladle the chilled ceviche into individual bowls or serving dishes. Serve immediately with plenty of plain popcorn for dipping and crispy plantain chips on the side.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe shrimp are cooked before being marinated, which is a key characteristic of Ecuadorian ceviche, differentiating it from Peruvian ceviche where raw fish is 'cooked' by the citrus.
- âServing with popcorn is a unique Ecuadorian tradition. The light crunch of the popcorn is a delightful contrast to the tender shrimp and tangy sauce.
- âThe sauce should be a harmonious balance of tangy citrus (lime and orange) and savory tomato. Taste and adjust seasoning before chilling.
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- For a richer ceviche, substitute or add other cooked seafood like crab meat or conch.
- A mixed seafood version can include cooked calamari rings, mussels, or scallops.