Ecuadorian ceviche is a bright coastal seafood dish, commonly made with shrimp, tomato, red onion, cilantro, and plenty of citrus. This version cooks the shrimp before dressing it with lime and orange juice, then serves it chilled with a savory tomato-citrus broth; families and regions vary the seasoning and accompaniments.
Ingredients
- 1 lb (454 g) raw shrimp, peeled and deveined, medium or large
- 2 qt (1.9 L) water, for cooking the shrimp
- 1 tbsp (18 g) kosher salt, for the cooking water
- 1/2 tsp (3 g) fine salt, for seasoning the ceviche, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (120 ml) fresh lime juice, from about 5 to 6 limes
- 1/2 cup (120 ml) fresh orange juice, from about 1 large orange
- 1 1/2 cups (225 g) ripe tomato, finely diced, about 2 medium tomatoes
- 1 cup (100 g) red onion, very thinly sliced
- 1/2 cup (15 g) chopped fresh cilantro leaves and tender stems
- 1 tbsp (15 ml) neutral oil, such as sunflower or avocado oil
- 1/4 cup (60 g) tomato ketchup, for a familiar, slightly sweet coastal-style broth
- 1 tsp (5 g) yellow mustard, optional
- 1 tsp (5 ml) hot sauce, or to taste, optional
Instructions
- Prepare the vegetables and citrus. Thinly slice the onion and dice the tomatoes while you squeeze the lime and orange juice. If the onion tastes especially sharp, rinse it briefly under cold water and drain well; this softens its bite without removing all of its crunch. Keep the shrimp chilled until you are ready to cook it.
- Cook the shrimp. Bring the water and 1 tablespoon salt to a boil in a medium saucepan. Add the shrimp and cook just until pink, opaque, and firm, usually 2 to 4 minutes depending on size. The USDA FSIS safe minimum temperature for seafood is 145°F (63°C); check the thickest shrimp with a food thermometer. Transfer the shrimp to a clean plate and let it cool briefly. Avoid leaving it at room temperature while you prepare the rest.
- Cut the shrimp and mix the dressing. When cool enough to handle, cut medium or large shrimp into bite-size pieces; leave small shrimp whole if you prefer. In a nonreactive glass or stainless-steel bowl, stir together the lime juice, orange juice, ketchup, oil, mustard if using, hot sauce if using, fine salt, and black pepper. The ketchup gives the broth body and gentle sweetness, while the orange juice rounds out the sharper lime.
- Combine the ceviche. Add the shrimp, tomato, red onion, and cilantro to the citrus mixture. Stir gently so the pieces are coated without crushing the tomato. Taste a spoonful of broth and adjust with a pinch of salt, more lime for tartness, or a little extra hot sauce. The seasoning should taste lively and slightly more assertive than you want in the finished dish, since chilling dulls the impression of some flavors.
- Chill for 30 minutes. Cover the bowl and refrigerate for 30 minutes so the ingredients become cold and the flavors mingle. This is a resting and flavoring period, not a substitute for cooking seafood: lime juice does not make raw fish or shrimp safe in the way heat cooking does. Keep the bowl refrigerated during the rest.
- Check and serve. Stir once more, taste, and add salt or citrus if needed. Serve cold in small bowls or glasses with plenty of the tomato-citrus broth. Put crunchy accompaniments on the side so they stay crisp until each portion is eaten.
Tips
- Choose shrimp that suit the dish. Medium or large shrimp are easy to cut into substantial pieces, while small shrimp can be served whole. Fresh or properly thawed frozen shrimp both work. Thaw frozen shrimp in the refrigerator, not on the counter, and pat them dry before cooking so excess water does not dilute the broth.
- Use a nonreactive bowl. Glass or stainless steel is a good choice for citrus. Avoid leaving lime juice in reactive aluminum or unlined copper, which can affect flavor and appearance. Squeeze citrus shortly before mixing for the freshest aroma, and strain out seeds.
- Balance the citrus instead of masking it. Lime and orange vary in sweetness and acidity. Start with the listed amounts, then adjust the finished broth a little at a time. If it is too tart, add a spoonful of ketchup or orange juice; if it tastes flat, add salt before adding more lime.
- Keep seafood cold and work cleanly. Use a clean cutting board and utensils after the shrimp is cooked, and refrigerate the bowl promptly. For any raw-style adaptation, use fish sold for raw consumption that has been frozen according to FDA guidance at -4°F (-20°C) for 7 days; freezing does not make every seafood risk disappear. Serve raw-style ceviche the day it is made. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose a cooked version like this one.
Serving Suggestions
Serve Ecuadorian ceviche cold as a light lunch, a first course, or part of a seafood spread. In Ecuador, accompaniments vary, but crunchy corn is a particularly fitting contrast to the cool, tangy broth. Offer toasted corn kernels, called cancha, or crisp plantain chips alongside the bowls. Plain salted popcorn is another familiar pairing in some coastal settings; it may sound unexpected, but its airy crunch works well with the juicy tomato and shrimp.
For a more substantial meal, add a small serving of warm rice or boiled green plantain. Keep these separate from the ceviche so the broth stays bright and the crunchy sides do not soften. Put extra lime wedges, hot sauce, and finely chopped cilantro on the table, letting each person adjust their bowl. If serving as a starter, small glasses or shallow bowls make it easy to include a little broth in every portion.
Variations
Adjust the tomato broth. Some home-style versions use more ketchup for a sweeter, thicker dressing; others lean on fresh tomato and citrus for a lighter result. You can begin with 2 tablespoons (30 g) ketchup instead of 1/4 cup (60 g), taste, and add more if you want a rounder broth. A little extra orange juice also softens the sharpness without making the mixture as sweet as additional ketchup.
Change the heat and herbs. Leave out the hot sauce for a mild bowl, or serve it at the table. For a fresh pepper flavor, add a finely minced green chile, removing the seeds for less heat. Cilantro is characteristic of this version; if you cannot find it, flat-leaf parsley can add freshness, though the flavor will be noticeably different.
Make a cooked fish version. Replace the shrimp with 1 lb (454 g) firm white fish cut into bite-size pieces, poached gently in salted water until opaque and 145°F (63°C) at the thickest point. Cool it promptly, then follow the same dressing and chilling steps. Do not rely on citrus to cook raw fish. You can also combine cooked shrimp and cooked fish, keeping the total seafood quantity near 1 lb (454 g).
Choose your crunch. Cancha may be hard to find outside Latin American grocery shops. Toasted corn nuts are a practical substitute, although they are usually saltier and harder; serve them on the side rather than stirring them into the bowl. Plantain chips, plain popcorn, and crisp crackers also work, with each bringing a different texture and flavor.
Storage and Reheating
Refrigerate the ceviche within 2 hours of cooking and keep it covered at 40°F (4°C) or colder. For the best texture, serve it the day it is made: the shrimp can become firmer as it sits in citrus, and the tomato and onion gradually release water into the broth. Citrus is seasoning here, not a preserving method, so do not leave the bowl out at room temperature or save it for several days as though the lime protects it.
If it has been handled safely and chilled promptly, cooked-shrimp leftovers can generally be kept refrigerated for 3 to 4 days, but use this mixed ceviche sooner for better quality and discard it if it has been left out too long or smells or looks unusual. Do not freeze the assembled dish; thawed tomato and onion become watery and soft. This recipe is meant to be served chilled rather than reheated. If you use leftover ceviche in a hot dish, heat the seafood mixture to 165°F (74°C) before serving.
Frequently Asked Questions
Is Ecuadorian ceviche served hot or cold?
It is served cold or well chilled, often with enough liquid dressing to be spooned along with the seafood. In this recipe, the shrimp is fully cooked first, then cooled and dressed. Chilling lets the flavors mingle, but the citrus does not replace the cooking step.
Can I use pre-cooked shrimp?
Yes, provided it has been kept cold and is within its use-by date. Skip the boiling step, cut the shrimp into bite-size pieces, and continue with the dressing. Since pre-cooked shrimp may already be salty, taste the broth before adding the full amount of fine salt. Keep the total preparation and chilling time the same, and serve the ceviche promptly.
Can I make this ceviche ahead?
You can cook and chill the shrimp, slice the onion, and mix the citrus dressing a few hours ahead, storing them separately in the refrigerator. Combine everything about 30 minutes before serving for the freshest texture. Avoid mixing it the night before; extended contact with the citrus can firm the shrimp and make the vegetables release more liquid.
Does lime juice cook the shrimp?
No. Lime juice changes the texture and color of raw seafood, but it does not make it safe in the same way that cooking does. This recipe cooks the shrimp to the seafood safe minimum of 145°F (63°C) before adding citrus. For a raw-style version, follow the seafood-safety guidance in the tips and serve it the day it is prepared.
What can I use instead of fresh orange juice?
Fresh orange juice adds gentle sweetness and softens the lime. If you do not have an orange, use an equal amount of bottled 100% orange juice, checking that it is not sweetened. In a pinch, use water or mild seafood cooking liquid and adjust with a little extra ketchup; the broth will be less fruity and more sharply lime-forward.
How do I know when the shrimp is cooked?
It should turn opaque and pink and feel firm, but appearance alone is not a reliable temperature check. Use a food thermometer in the thickest shrimp and cook seafood to 145°F (63°C). Shrimp cook quickly, so check near the end of the expected 2-to-4-minute range to avoid a rubbery texture.
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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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