This Ecuadorian ceviche de camarón is straightforward and quick to make. The shrimp are marinated in fresh lime juice until tender and mixed with raw veggies and cilantro. It’s a bright, tangy appetizer that doesn’t require any cooking beyond heating the shrimp, keeping the kitchen cool on warmer days.
The Story Behind This Recipe
I first tried Ecuadorian ceviche during a trip to Guayaquil and was struck by how different it felt from the ceviches I’d had in other places. Instead of relying solely on raw fish, this version uses cooked shrimp, which makes it easier to assemble at home. It was something I could throw together pretty much anytime, without worrying about sourcing sashimi-grade fish.
At home, this ceviche became my go-to when I wanted something light and fresh but filling enough to serve as a starter. The combination of lime juice, tangy tomato, crunchy onion, and fresh cilantro hits all the right notes. Plus, it feels like a little tropical escape without a lot of fuss.
I usually prepare it an hour ahead to let the flavors meld, but you can dig in sooner if you’re impatient like me. It’s great for gatherings too because you can make a big batch and set it out as a finger food. A cold cerveza on the side doesn’t hurt either.
One simple habit I’ve developed is to toast the corn nuts (choclo) that often come with Ecuadorian ceviche and sprinkle them on top for texture. If you can’t find them, tortilla chips work just fine. This slight crunch balances out the soft shrimp and juicy veggies nicely.
The family tends to love this dish, especially on spring and summer weekends when something light feels just right. It’s always a conversation starter, and I’ve found it’s a nice way to introduce friends to a lesser-known South American food.
Overall, it’s a recipe that feels approachable and fresh, without complicated ingredients or steps. Great for those days when you want something simple but flavorful.
Cuisine: Ecuadorian
Course: Appetizer
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1 medium tomato, finely diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, finely chopped (optional)
- Salt to taste
- Pepper to taste
- Choclo or toasted corn nuts for garnish (optional)
Instructions
- Step 1. In a bowl, combine the cooked shrimp with the lime juice. Stir well and let marinate for about 10 minutes. The shrimp will absorb the lime flavor and become slightly opaque if raw.
- Step 2. Add the diced tomato, sliced onion, and chopped cilantro to the shrimp. If using, mix in the jalapeño for a bit of heat.
- Step 3. Season the mixture with salt and pepper to taste. Stir to combine all the ingredients evenly.
- Step 4. Cover and refrigerate the ceviche for at least 20 minutes to let flavors meld. You can serve it sooner if pressed for time.
- Step 5. Before serving, sprinkle with toasted corn nuts or choclo if available to add texture.
- Step 6. Serve chilled, ideally with corn nuts or tortilla chips on the side.
Tips for Success
- Make sure shrimp is cooked before marinating to avoid over-acidifying the protein.
- Adjust the amount of jalapeño or omit for a milder ceviche.
- Use fresh lime juice rather than bottled for the best flavor.
- If you can’t find choclo or corn nuts, plain tortilla chips add a similar crunch.
- Keep ceviche refrigerated and consume within a few hours for freshness.
Variations & Substitutions
- Swap shrimp for cooked scallops or firm white fish if preferred.
- Add diced avocado for a creamy contrast.
- Mix in sliced cucumber or bell pepper for extra crunch.
- For a bit of sweetness, toss in some diced mango or pineapple.
- Serve layered on tostadas for a slightly different presentation.