Ceviche de Camarón

About This Recipe

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.

Ingredients

Serves 4

• 600 graw prawns or shrimp(peeled, deveined)
• Juice of 4 limes
• Juice of 2 oranges
• 2 tbsptomato ketchup
• 1 largered onion(thinly sliced)
• 2 mediumtomatoes(finely diced)
• 1 bunchfresh coriander(roughly chopped)
• 2 tbspají amarillo hot sauce or Tabasco
• 2 tbspolive oil
• Salt(to taste)
• Plantain chips and popcornto serve

Instructions

1. 1

   Cook the prawns

   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.

2. 2

   Macerate the onion

   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.

3. 3

   Make the marinade

   Mix remaining lime juice, orange juice, ketchup, ají sauce, olive oil, and salt. Taste — it should be bold, sweet-sour, and tangy.

4. 4

   Combine

   Add prawns, macerating onion, diced tomato, and coriander to the marinade. Toss gently. Refrigerate for at least 15 minutes before serving.

5. 5

   Serve

   Spoon into glasses or bowls. Serve with plantain chips (chifles) and popcorn alongside for scooping — a distinctly Ecuadorian combination.

Variations

• •

  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.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten within 2 hours of making. Prawns become rubbery if left too long in acid.

Frequently Asked Questions