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Ceviche de Camarón

Name: Ceviche de Camarón
Total time: 30 min
Yield: Serves 4
Cuisine: Ecuador
Ingredients: 400g Shrimp; 2 Tomato; 1 Red Onion; 100ml Lime juice; 100ml Orange juice; 2 tbsp Ketchup; 1 bunch Cilantro; 1 tsp Salt; 1 tbsp Olive oil; To taste Popcorn

Side Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Cooked shrimp in tomato, lime, and orange juice — Ecuador's soupy ceviche.

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📖 The Story Behind This Dish

Unlike Peruvian ceviche, where raw fish is cured in lime, Ecuadorian ceviche is marked by using shrimp that's been cooked first. It's made juicy like a soup with tomato, ketchup, and orange and lime juice, with red onion and cilantro added. Topping it with popcorn or plantain chips is the Ecuadorian way.

🌆 Where it's eaten: At a beach stall facing the Pacific, a big glass of shrimp ceviche is topped with plenty of popcorn and enjoyed in the sea breeze.

🥕 Ingredients (serves 4)

Shrimp 400g
Tomato 2
Red Onion 1
Lime juice 100ml
Orange juice 100ml
Ketchup 2 tbsp
Cilantro 1 bunch
Salt 1 tsp
Olive oil 1 tbsp
Popcorn To taste

👩‍🍳 Instructions

Thinly slice the red onion, rub with a little salt and lime juice, and soak in water.
Peel the shrimp, boil in salted water for 2 minutes, and reserve 200ml of the cooking water.
Blend half the tomatoes with the cooking water.
In a bowl, mix the tomato juice, remaining lime juice, orange juice, ketchup, olive oil, and salt.
Add the shrimp, remaining tomato diced, onion, and chopped cilantro and chill 30 minutes.
Serve with the juice and popcorn alongside.

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