Ceviche de Camaron Ecuatoriano

This Ecuadorian shrimp ceviche is a cool mix of shrimp, tomato, onion, and pepper in a zesty, tangy sauce. You just need to prepare and combine some fresh ingredients, and in a few hours, you will have this refreshing and impressive shrimp ceviche!

This ceviche is a fresh mix of pink cooked shrimp, diced red tomatoes, thin slices of red onion, and bright green cilantro.

Yield: 4-6 servings
Prep time: 15 minutes
Marinating Time: 1-2 hours (Chill time)
Special Equipment: Citrus juicer (or a good arm for squeezing!)

Ingredients

• 2 pounds of cooked shrimp, peeled and without veins

• 2 small red onions, cut into super thin slices

• 4 tomatoes, cut into thin slices or diced

• 1 green or red pepper, diced (optional)

• The juice of 15–20 lemons

• The juice of 1 orange

• ½ cup of tomato sauce or blended/grated tomato for a cooler version

• 1 bunch of cilantro or coriander, finely chopped

• Salt and oil to taste

Directions

1. Rinse the Onions: Rub the onion slices with a tablespoon of salt, then rinse them very well with cold water. This removes the strong, harsh flavor of the onion.

2. Mix and Marinate: Mix all the ingredients together in a good-sized dish. Be sure to include the rinsed onions, tomatoes, pepper, shrimp, and all the juices and sauce. Stir in the chopped cilantro.

3. Chill to Combine Flavors: Cover the dish and let it rest in the refrigerator for at least one to two hours. This allows the tangy flavors to blend completely.

4. Taste and Serve: Taste the ceviche and adjust the salt if necessary. Serve with patacones (fried plantain slices) or tostones, banana chifles, or canguil (a type of corn popcorn). You can also add a spicy sauce or creole pepper on the side.

   Auriks's Notes:

   Extra Flavor Broth: You can add a little of the broth where the shrimp were cooked for an extra touch of flavor in the sauce.

   The Richer Option: Another great option is to blend the heads and peels of the shrimp with a little broth and a fresh tomato. This creates a richer liquid (looming) that can be used instead of the tomato sauce.