Ceviche de Camarón Ecuatoriano (Ecuadorian Shrimp Ceviche)

  • Total time - 2 hours 30 minutes (including chilling)
  • Prep - 20 minutes
  • Chilling - 2 hours
  • Servings: 4
  • Country: Ecuador
Bowls of Ecuadorian shrimp ceviche with red sauce, served with plantain chips and popcorn.

The main difference from Peruvian ceviche: the shrimp are always pre-cooked here. The shrimp cooking liquid (the caldillo) is often used in the sauce, giving it an intense seafood flavour and making it soupy. Orange juice (or concentrate) and ketchup are essential for the Ecuadorian flavor profile.

Ingredients

For the Shrimp

  • 500 g fresh or frozen shrimp (medium to large), peeled and deveined (if with shell, save for broth)
  • 2 cups water
  • to taste salt

For the Sauce (Caldillo)

  • 1 large red onion, sliced very thinly (julienne) or small dice
  • 0.75 cups fresh lime juice (about 8-10 limes)
  • 0.5 cups orange juice (or concentrate), freshly squeezed
  • 0.25 cups tomato sauce or quality ketchup
  • 2 medium fresh tomatoes, peeled and diced small (or blended smooth for sauce)
  • 1 clove (optional) garlic, minced
  • 1 cup (cold) shrimp broth (caldillo)
  • 0.5 cups fresh cilantro, chopped
  • to taste salt, black pepper, and Aji (chili sauce)

Instructions

Step 1: Cook Shrimp and Broth

If using shrimp with shells: separate the shells, but do not discard them.

In a large pot, bring water to a boil, add salt and the reserved shells (if any). Boil for 5 minutes.

Remove the shells and add the peeled shrimp to the boiling broth. Cook for only 2-3 minutes until pink. Remove them and immediately transfer them to ice water to stop the cooking. Drain and chill.

Chill the shrimp broth (caldillo). You will need 1 cup of this broth.

Step 2: Marinate the Onion (Curtido)

Place the thinly sliced red onion in a small bowl. Rinse it with cold water to temper its strong flavor.

Add 1/4 cup of lime juice and 1 tsp of salt. Let it marinate for at least 15 minutes (ideally while you prepare the sauce).

Step 3: Prepare the Sauce (Caldillo)

In a large bowl, mix the remaining lime juice, orange juice, tomato sauce/ketchup, and the minced garlic (if using).

Add the diced tomatoes (you can blend them beforehand with a little juice if you prefer a smoother texture).

Pour in 1 cup of the chilled shrimp broth (caldillo). Stir and season with salt, pepper, and chili sauce as desired.

Step 4: Combine and Chill

Add the cooked and chilled shrimp and the marinated onion (you can add the lime juice from the onion, or leave it out if you don't want the ceviche to be too acidic) to the sauce.

Stir in the chopped cilantro. Mix well.

Cover the bowl and refrigerate for a minimum of 2 hours (up to 4 hours) for all the flavors to meld perfectly and for the ceviche to be nicely chilled.

Step 5: Serving

Serve in individual bowls. The ceviche should have plenty of liquid, so it is usually eaten with a spoon.

Traditionally served with chifles (thin plantain chips), patacones (thick twice-fried plantains), or popcorn (toasted corn).