Entree: Ecuador – Guayas – Ceviche de Camarón Ecuatoriano (Ecuadorian Shrimp Ceviche) (Ecuadorian shrimp ceviche (shrimp in tangy tomato-onion sauce))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) cooked shrimp, peeled and deveined (about 20 medium)
- 2 medium ripe tomatoes, blended or finely chopped (approx. 10 oz (285 g) total)
- 1/2 cup (120 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1/2 small red onion, thinly sliced (approx. 2 oz (55 g))
- 1/4 cup (60 ml) ketchup (common in traditional coastal versions)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil (optional)
- Toasted corn nuts (popcorn) or plantain chips (for serving)

Instructions

1. If shrimp are not cooked, poach raw shrimp in simmering salted water 2–3 minutes until opaque, then cool in an ice bath and drain. If already cooked, proceed.
2. In a bowl combine blended or finely chopped tomatoes, lime and orange juices, ketchup, and vegetable oil if using; whisk to a saucy consistency.
3. Add the cooked shrimp, sliced onion, chopped cilantro, salt and pepper; toss to coat evenly.
4. Refrigerate 10–20 minutes to meld flavors (do not overchill). Serve with popcorn or plantain chips.