Ecuador's beloved shrimp ceviche — cooked prawns marinated in citrus juice with tomato, red onion, coriander, and a touch of hot sauce.
Ecuadorian ceviche de camarón differs fundamentally from Peruvian ceviche in one key respect: the shrimp are cooked before marinating, making it more accessible and less controversial. The prawns are briefly poached, then marinated in freshly squeezed orange and lime juice (a combination unique to Ecuador) with tomato ketchup, red onion, coriander, and ají hot sauce. The result is a sweet-sour-fresh ceviche with a more vibrant, almost sauce-like marinade. Served cold in a glass or bowl with chifles (fried plantain chips), canguil (popcorn), and patacones (flattened fried plantains), it is Ecuador's most iconic coastal dish and served at every marisquería (seafood restaurant) along the Pacific coast.
Serves 4
Bring salted water to a boil. Add prawns and cook 2–3 minutes until pink and just cooked. Drain and immediately rinse under cold water to stop cooking. Pat dry.
Toss sliced red onion with a large pinch of salt and the juice of 1 lime. Leave for 10 minutes to soften and mellow. Rinse and drain.
Salt-macerating the onion removes its raw pungency while keeping the crunch — this step transforms the dish.
Mix remaining lime juice, orange juice, ketchup, ají sauce, olive oil, and salt. Taste — it should be bold, sweet-sour, and tangy.
Add prawns, macerating onion, diced tomato, and coriander to the marinade. Toss gently. Refrigerate for at least 15 minutes before serving.
Spoon into glasses or bowls. Serve with plantain chips (chifles) and popcorn alongside for scooping — a distinctly Ecuadorian combination.
The orange juice is what distinguishes Ecuadorian ceviche — don't omit it.
Serve very cold — the cold temperature is essential to the experience.
Ketchup may seem surprising but it's traditional and adds necessary sweetness.
Use mixed seafood (squid, octopus, clams) for ceviche mixto.
Add diced avocado on top for richness.
Serve in a tall glass over a bed of popcorn for authentic street presentation.
Best eaten within 2 hours of making. Prawns become rubbery if left too long in acid.
Ecuador's ceviche culture centres on the Pacific coastal cities of Guayaquil and Manta, where fishing fleets bring in daily catches. Unlike Peruvian ceviche (which sparked a regional debate about origins), Ecuadorian ceviche evolved its own distinct character — cooked seafood, orange juice, and the pairing with popcorn and plantain chips that visitors find unexpected and delightful.
The key differences are: Ecuador uses cooked seafood (not raw cured in citrus), orange juice is mixed with lime, and it is served with popcorn and plantain chips. It is sweeter and milder than the sharp Peruvian style.
Yes — thaw completely, pat dry, then poach briefly. Don't overcook; frozen prawns become rubbery more quickly.
Per serving · 4 servings total
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