Ecuadorian shrimp ceviche is a coastal dish of cooked shrimp tossed with citrus, tomato, and thinly sliced red onion, usually served cool with crunchy sides. This version balances tart lime with orange juice and a little tomato juice for a bright, lightly brothy sauce; family and regional versions vary in their use of ketchup, mustard, and other seasonings.
Ingredients
- 1 lb (450 g) raw shrimp, peeled and deveined, medium or large
- 8 cups (1.9 L) water, for cooking the shrimp
- 1 tsp (6 g) fine salt, for the cooking water
- 1 medium red onion, about 7 oz (200 g), thinly sliced
- ½ cup (120 ml) fresh lime juice, from about 4 to 6 limes
- ½ cup (120 ml) fresh orange juice, from about 1 large orange
- 2 medium ripe tomatoes, about 10 oz (280 g), finely diced
- ¾ cup (180 ml) tomato juice
- 2 tbsp (30 ml) ketchup, optional but common in some Ecuadorian-style versions
- 1 tbsp (15 ml) yellow mustard, optional; it adds a gentle tang
- ½ cup (15 g) finely chopped cilantro
- ½ tsp (1 g) ground black pepper
- ½ tsp (3 g) fine salt, or to taste
- 1 tbsp (15 ml) neutral oil, such as avocado or sunflower oil
- 1 ripe avocado, about 7 oz (200 g), diced, for serving
- 4 cups (about 120 g) plain popcorn or 4 oz (115 g) plantain chips, for serving
- 4 medium limes, cut into wedges, for serving
Instructions
- Prepare the onion. Put the sliced red onion in a small bowl and cover it with about half of the lime juice, taken from the measured amount. Toss the slices and leave them to soften while you prepare the shrimp and sauce. This quick citrus soak takes away some of the onion’s sharp edge without making it limp. Drain the onion before adding it to the ceviche, but reserve the lime juice to use in the dressing.
- Set up a safe cooling bath. Fill a large bowl with cold water and plenty of ice. Keep it beside the stove so the shrimp can be cooled promptly after cooking. Use a clean plate and utensils for the cooked shrimp; do not put cooked seafood back onto a board or dish that held raw shrimp.
- Cook the shrimp. Bring the 8 cups (1.9 L) water and 1 teaspoon (6 g) salt to a boil in a saucepan. Add the shrimp and stir once to separate them. Cook just until opaque and curled, usually 2 to 4 minutes depending on their size. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Avoid relying on the citrus later to cook or make raw shrimp safe.
- Cool and cut. Lift the shrimp from the pot with a slotted spoon and transfer them straight to the ice bath. Leave them there for 15 minutes, then drain very well. Pat them dry and cut larger shrimp into bite-size pieces; small shrimp can stay whole. Dry shrimp help the citrus-tomato dressing cling instead of becoming watery.
- Mix the dressing. In a large nonreactive bowl, combine the diced tomatoes, tomato juice, orange juice, the remaining lime juice, ketchup if using, mustard if using, cilantro, black pepper, and ½ teaspoon salt. Stir in the oil. Taste a small spoonful: it should be lively and balanced, not harshly sour. Add a little more orange juice for softness or a squeeze of lime for extra tartness.
- Combine the ceviche. Add the drained onion and cooled shrimp to the bowl. Fold gently until everything is coated. Taste once more and adjust the salt. The sauce should be generous enough to gather in the bottom of the bowl, which is part of the appeal of this saucier Ecuadorian style.
- Chill for the flavors to meet. Cover the bowl and refrigerate for 30 minutes. Keep it cold rather than leaving it on the counter. This short rest lets the tomato, citrus, onion, and cilantro mingle; a much longer soak is unnecessary because the shrimp are already cooked and can lose their pleasant texture.
- Serve cold. Stir gently, divide among four bowls, and top with diced avocado if you like. Serve with popcorn or plantain chips and lime wedges at the table. Offer extra seasoning separately so each person can adjust their own bowl.
Tips
- Choose the shrimp size for the texture you want. Medium shrimp are easy to eat in a spoonful, while large shrimp make a more substantial bite. Frozen shrimp are convenient: thaw them overnight in the refrigerator or in a sealed bag under cold running water, then drain and cook as directed. Do not thaw seafood on the counter.
- Keep the shrimp tender. Shrimp cook quickly, and carryover heat continues to affect them briefly after they leave the pot. Start checking the largest pieces early, and move them into the ice bath as soon as they reach 145°F (63°C). Overcooking makes them firm and springy, while undercooking is not fixed by adding lime juice.
- Adjust the sauce rather than adding lots of salt. Tomatoes and citrus vary in sweetness and acidity. Taste after mixing, then correct in small steps: a splash of orange juice rounds a sharp dressing, a squeeze of lime brightens a flat one, and a pinch of salt can bring the flavors together.
- Use a practical substitute when needed. If fresh orange juice is unavailable, use unsweetened bottled orange juice; the flavor will be less fragrant but still balanced. If tomato juice is hard to find, blend a peeled ripe tomato with a few tablespoons of water and strain it. The result is a little fresher and less smooth. Lemon can replace lime, though it makes the ceviche less characteristically lime-forward.
Serving Suggestions
Serve the ceviche cold in shallow bowls so each portion gets shrimp as well as plenty of sauce. Popcorn is a familiar Ecuadorian accompaniment: scatter a small handful over the top just before eating, or pass it separately to keep it crisp. Plantain chips are another good choice for scooping, and plain crackers work when those are easier to find. Keep crunchy accompaniments out of the ceviche until serving so they do not soften.
For a more filling meal, add a side of boiled or roasted green plantain, toasted corn, or a simple green salad. Avocado adds a creamy contrast, but it is best cut just before serving because it can brown and soften in the citrus mixture. Put lime wedges on the table rather than adding extra juice to the entire bowl; this lets diners choose how tart they want their portion.
Variations
There is no single fixed formula for Ecuadorian shrimp ceviche. Some versions lean more heavily on tomato and may include ketchup or mustard; others keep the dressing brighter and simpler. Start with the amounts here, then omit the ketchup, mustard, or both if you prefer the clean taste of citrus, tomato, and cilantro. If you leave out the ketchup, the dressing will be less sweet and less rounded, so taste before adding more lime.
For a little heat, add one finely minced seeded jalapeño or a small amount of mild ají pepper. Ají varieties can be difficult to find outside South America; jalapeño is a practical stand-in, though its flavor differs. For extra crunch, add diced cucumber just before serving. You can also use a mixture of small and large shrimp, cutting the larger pieces so the ceviche is easy to eat with a spoon. Keep the essential method the same: cook the shrimp safely, cool them quickly, and mix them with the citrus dressing only after they are cold.
Storage and Reheating
Refrigerate the ceviche within 2 hours of making it, in a covered container at 40°F (4°C) or colder. Because the shrimp are cooked, leftovers can be kept refrigerated for 3 to 4 days for food safety, but the best texture and freshest flavor are usually within 24 hours. The onion softens and the shrimp may become firmer as they sit, so this dish is best made close to serving time. Discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
Ceviche is intended to be served cold, so do not reheat the whole bowl; warming it will dull the citrus and can make the shrimp tough. If you want to use leftover shrimp in a separate hot dish, remove them from the sauce and reheat the seafood portion to 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Store the avocado and crunchy toppings separately when possible, and add fresh toppings only when serving.
Frequently Asked Questions
Is Ecuadorian shrimp ceviche made with raw or cooked shrimp?
This recipe uses cooked shrimp, a common approach for Ecuadorian shrimp ceviche. The shrimp are briefly boiled and cooled before they are mixed with citrus and tomato. Lime juice adds flavor, but it does not make raw seafood safe in the way cooking does. If making a raw-fish ceviche instead, use fish sold for raw consumption that has been frozen according to FDA guidance at -4°F (-20°C) for 7 days, serve it the day it is made, and choose a cooked seafood dish for pregnant people, young children, older adults, or anyone with a weakened immune system.
Can I make the ceviche ahead?
You can cook and chill the shrimp, slice the onion, and mix the dressing a few hours ahead, keeping each component covered in the refrigerator. Combine them about 30 minutes before serving for the freshest texture. If the shrimp are already mixed into the dressing, keep the bowl chilled and serve it the same day rather than leaving it to marinate overnight.
Why is my ceviche watery?
Tomatoes release liquid, and shrimp that have not drained well can add more. Drain the cooked shrimp thoroughly, pat them dry, and use ripe but firm tomatoes. If the sauce is already thinner than you like, spoon off a little liquid or add a small amount of diced tomato; do not add extra salt to try to correct the texture.
Can I use frozen cooked shrimp?
Yes, thaw frozen cooked shrimp safely in the refrigerator, drain them, and pat them dry before mixing with the dressing. Since they are already cooked, do not boil them again; that can make them rubbery. Check the package handling directions, and keep the thawed shrimp cold as you prepare the other ingredients.
What can I use instead of popcorn?
Plantain chips, toasted corn, plain crackers, or boiled green plantain all make suitable accompaniments. Popcorn provides a light crunch and is traditional in many Ecuadorian-style servings, but it is not essential to the ceviche itself. Serve any crunchy topping on the side or add it at the last moment so it stays crisp.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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