Ecuadorian Shrimp Ceviche — Ceviche de Camarón
Ecuador's beloved ceviche de camarón — cooked shrimp in a bold tomato-citrus sauce, served with chifles and patacones. A revelatory take on ceviche that's utterly satisfying.
Ecuadorian ceviche is fundamentally different from Peruvian — it uses cooked shrimp in a tomato-based sauce, and the whole thing is served at room temperature rather than ice-cold. It’s also spectacular.
🌿 Ingredients
- 500g medium shrimp, peeled and deveined
- ½ cup ketchup (yes, really — it's traditional)
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 ripe tomatoes, seeded and finely diced
- 1 medium red onion, finely diced, salted and rinsed
- Small bunch fresh cilantro, finely chopped
- 1 tbsp olive oil
- 1–2 tsp hot sauce
- Salt and pepper to taste
- Chifles (plantain chips), patacones, or popcorn for serving
📋 Instructions
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1
Bring a pot of salted water to a boil. Cook shrimp 2–3 minutes until just pink and cooked through. Drain and cool.
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2
Combine ketchup, lime juice, orange juice, hot sauce, and olive oil in a large bowl. Whisk well.
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3
Add diced tomatoes, rinsed onion, and cilantro. Stir to combine.
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4
Add cooled shrimp and toss to coat everything in the sauce.
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5
Season generously with salt and pepper. The sauce should be bright, tangy, and slightly sweet.
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6
Refrigerate 30 minutes minimum to let flavors meld.
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7
Serve at room temperature with chifles or patacones.
🏆 Chef's Tips
- Use the freshest seafood possible — sashimi-grade when available.
- Freshly squeezed citrus juice is non-negotiable for the best leche de tigre.
- Do not marinate longer than recommended — over-cured fish becomes rubbery.