Ceviche de Camarón
Ingredients
Available from us
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Method
- Bring a pot of salted water to a gentle boil and cook shrimp for 1–2 minutes until pink. Transfer to ice bath, then drain.
- Marinate sliced red onion with half the lime juice and a pinch of salt for 10 minutes.
- In a large bowl, whisk remaining lime juice, orange juice, olive oil, ketchup, minced chili, salt, and pepper. Stir in diced tomatoes.
- Add cooked shrimp and marinated onions. Mix gently, then fold in cilantro.
- Chill in fridge for 15–20 minutes before serving. Serve with avocado, popcorn, or plantain chips on the side.
Additional Tips
Making great ceviche is all about freshness. Use the best shrimp you can get, and don’t skip the quick onion marinade — it takes away the harsh bite while keeping a nice crunch. If you like it spicier, add more ají amarillo or a dash of hot sauce. Always taste the marinade before adding the shrimp — it should be bright, tangy, and slightly sweet.
If you’re used to Mexican ceviche, Ecuador’s version might surprise you. Instead of letting lime juice “cook” the shrimp, Ecuadorians briefly boil or poach the shrimp before marinating it. The result is a dish served in a light, citrusy tomato broth — almost like a cold shrimp cocktail soup. Mexican ceviche, on the other hand, is drier, spicier, and usually eaten on crunchy tostadas rather than with a spoon. Think of Ecuadorian ceviche as refreshing and juicy, while Mexican ceviche is bright and punchy.