Shrimp Ceviche Recipe
This is one of the best ceviches you will ever taste. Done in the traditional style of Quito, Ecuador, this recipe is quick, healthy and exotic. Served with popcorn on top and tostones, your guests will love this and wonder when you became such a gourmet cook!
Contains shrimp, limes, orange juice, tomatoes & more - absolutely delicious. Viva Quito!
Serves 4-6
Ingredients:
2 pounds of shrimp
1 large red onion 3 medium tomatoes
3 cups of fresh orange juice (preferably use sour oranges or you can use Tropicana pure natural orange juice with no pulp)
1 cup of lemon juice (fresh squeezed lemons)
3 tablespoons of ketchup
1 tablespoon of mustard
1 tablespoon of fresh chopped cilantro or parsley
2 tablespoons of vegetable oil
Salt and pepper to taste
Preparation:
Boil water salt and pepper in a pan. After it boils, add shrimp. Let it boil for 3 minutes (or until shrimp becomes lightly red) and remove from heat. Pour out water and let shrimp cool. Don’t let them overcook! If they are overcooked, the shrimp will be a little chewy, but still delicious.
Cut the onion into long thing strips -julienne style-. Place them in a bowl with water and 2 tablespoons of salt and let it settle for 10 minutes. Then gently rinse with water. This will remove the bitter bite from the onion and make it sweeter.
Cut tomatoes into small squares.
In a large bowl, mix the onion, tomatoes, orange and lemon juice, ketchup, mustard, cilantro (or parsley), oil, salt and pepper. Once the shrimp has cooled, add shrimp and mix.
Serve with fried plantains (fried green bananas) or plantain chips, popcorn and maiz tostado (dry corn kernels). Enjoy the classic ecuadorian ceviche recipe, preferably with a light pilsener beer.
22 comments
I suggest that the water from the shrimp is not thrown out and actually used with the mix, and the orange juice gives it a sweet taste don’t suggest it. Thanks
I think the onions should be soaked in lime juice for a little.
your not suppose to cook the shrimps at all. They cook themselves while soaked in alot of lime juice and red or green chile.
Um, sorry but this is the recipe in the traditional style of Quito, Ecuador. You are supposed to cook the shrimp first.
There are other styles of ceviche where you use raw fish or shrimp, but not this one. Thanks.
Tropicana pure orange juice, mustard, and ketchup are traditional Ecuadorian ingredients? Wow; never would have guessed.
Kelly - glad you learned something new today my friend. Please notice the recipe says you can use Tropicana instead of squeezing fresh oranges.
My mother-in-law is from Ecuador and this recipes is almost exact to the one she uses….so in response to people trying to question it or argue with it…this is Authentic. Unless your from Ecuador…don’t challenge Ecuador Ceviche:)
Hi Sophia, thanks for visiting and commenting, I appreciate it! I think ceviche really strikes a nerve for some people, although I don’t know why! People get all defensive, LOL.
Whatever - just enjoy ceviche in the form you like best!
Glad you like, Sophia! Enjoy it.
This is simply excellent. My tastes run more along the lines of a Fume Blanc as an accompaniment but any way you cut it; this one… It is a winner. Thanks for posting it.
Jack
Is the recipe supposed to include Lemons or Limes? The introduction paragraph mentions Limes, but the ingreidents list has Lemons. Which one?
I’d say use a lime. We don’t have yellow lemons in Ecuador. To be honest, you could use either one.
This recipe is traditional to the T it has been brought down through generations in my family and tastes AMAZING….. Always let it sit over night for best results!
I am hosting a wine/dinner july 15 @ a cuban-fare style restaurant. This is my first course b/c it opens up the pallet. I am pairing it with a vino verde and just wanted your input on this pairing. Thanks. Any sugg. for a different varietal ?
Glad ya like!
Hi Marc,
Unfortunately, I’m not very sophisticated with wine! I’m sure it will be fine, though. Traditionally in Ecuador, ceviche is eaten with a pilsener beer, but in no way is that a rule or anything. I bet your pairing would be perfectly fine. Good luck with the wine dinner.
Just back from Quito, Equador and ate (and ate and ate) what taste like this exact recipe, cant wait to try it myself, mmmmm Thanks
This is just how my mother makes her ceviche (except she adds a little more ketchup)!! YUM! And yes, both of my parents are from Ecuador.
I am 100 percent ecuadorian and this is a very yummy traditional dish
couldn’t remember the exact recipe thanks for posting it
My boyfriend has been craving Ceviche; so I thought I would make him some, but I could not locate my recipe that I was taught by my neighbor who was from Cuenca. I was so excited to find this site and recipe! It is the exact one that I have been making for years. (I just use a little more ketchup)
Thank you!
Can fish be substituted in place of the shrimp?
I split the recipe and put some Sriracha hot chili sauce in for some heat. Wow was this recipe good.
….you guys talk too much…lest eat ceviche wow….!!!!!
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