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.
47 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….!!!!!
Enjoyed this very much, Thanks
This is a fantastic recipe! I made it at night and let it sit in the fridge while I went to work the next day. When I got home it made all the worries of the day disappear; thank you so much for sharing this with us!
I use cucumber in liue of celery and I add Tapatio hot sauce and Clamato Juice.
Wow how many of you people are jerks let me see you cook up a recipe, just take the recipe if not then don’t use it. You asked for it! IF you can’t be nice then don’t say nothing at all. I thought the recipe was very delicious and can’t wait to make it again.
this recipe seems delicious i cant wait to try it next weekend but does anyone have a recipe for tostones thanks Mary
Like my Ecuadorian friends used to say: “Te pone arrecho” !
This is a great recipe!
Here is another delicious ceviche recipe by Michelin-starred Chef Jeremy Bearman on YouTube:
http://www.youtube.com/watch?v=L06CcLEeATc
Great recipe. For those who like ceviche a bit more on the tart side, I recommend changing the proportions between OJ and lime/lemon juice to 2 cups orange juice, 2 cups lime/lemon juice.
i’m just back from a 12 visit to quito, mindo, and chugchilan in ecuador; i must have ordered ceviche 6 or 7 times in restaurants, and was served this scrumptious dish at a private home in quito. i am sorry to see that you have certain readers who both mock and question the recipe (get a life, folks); as for myself, i’m grateful to find this online and will be preparing the dish tomorrow for guests. thank you SO MUCH for taking the time to list and share this, it will bring back many lovely memories for me - best regards to you -
The recipe is a good one. I am ecuadorian and the recipe is as good as it gets. I have made this ceviche using this recipe with a couple of changes, but that is my taste. I recommend a little bit more ketchup, and use some louisiana hot sauce for a little bite.Also u can make it with raw shrimp or boiled. the difference is with the raw shrimp, u need to let it sit for 72 hours. This will let the shrimp cook. if pressed for time, you should boil. thanks for the recipe. it was a hit for 5 different parties
No problem, Nina. Glad you enjoyed… hey, not everyone will like the recipe. Actually, I enjoy reading the responses. Most of the time, they’re downright funny. Happy eating!
Can’t wait to try it. My surf trips to Montanita Ecuador have inspired me to try this recipe. If I can make it half as good as Jose in Montanita I’ll be happy. Thanks!
i’m back to say that i’ve made the recipe twice now, and am so pleased with the results! YUM….
Sounds wonderful. Will try. Thanks for doing this. A couple of quick questions. There are many types of mustard - recommend one to use? Also, approximately what size of shrimp? And lastly, would pre-cooked shrimp be a mistake?
Geoff
You absolutely have to cook the shrimp. While lemon juice will cook the shrimp, it will not kill all of the bacteria that exists in shellfish.
My Ecuadorian friend served this for lunch yesterday. It was wonderful!! Just as she described - slightly sweeter than some ceviche and the shrimp was cooked first. I could eat it every day. So glad the recipe is online.
I’m very excited to try this recipe.. I only have olive oil at the moment.. would that work or would it be worth a trip to the store for regular vegetable oil?
Que pena Admin.. Pero que yo sepa en Quito no hay mar… Osea que para empezar el ceviche es tipico manaba, o costeno..
y nunca se come con tostado ni se lava la cevolla … eso es un sacrileguio para el ceviche por favor…..
I actually followed the recipe step by step and the ceviche tasted awesome. My ecaudorian parents loved it. The icing was the tostado. Thanks. Do you have a recipe for Jaivas or cangrejos? That’s my next project.
is there any special brand of mustard for this recipe?
Ecuador Cevechi
Thank you so much for this recipe! I grew up in Quito, Ecuador and my favorite food was ceviche. I remember eating it with maiz tostado and popcorn as a kid. This recipe is authentic, it tastes exactly as I remember. I’ve made it three times already and about to make it again!
My daughter made this recipe for a gathering and added cucumber. Even my husband, who will not eat cucumber any other time, was told to stop eating and leave some for the rest of the guests. It was fantastic.
I dated a guy from Equador and he would make ceviche which was awesome. Judging from the ingredients this sounds similar to what I remember. I can’t wait to make it. Although I don’t think about that guy I often think about the ceviche….LOL
I can’t wait to try this recipe. I had asked an Ecuadorian how to make ceviche and his recipe matched yours exactly. So, I know this is the real thing.
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