Ceviche Ecuatoriano (Ecuadorian Shrimp Ceviche)

About This Recipe

Ecuadorian ceviche is a fiercely contested dish even among its own champions — it is categorically different from Peruvian ceviche and should be understood on its own terms. Where Peruvian leche de tigre is an aggressive acid bath that chemically 'cooks' raw fish in minutes, Ecuadorian ceviche uses pre-cooked shrimp (or cooked seafood) bathed in a tomato-citrus marinade that is tangy, slightly sweet, herbaceous with cilantro and red onion, and served at room temperature or lightly chilled. The base is a sauce made from blended tomatoes, orange juice, lemon juice, a little ketchup (which adds sweetness and body), cilantro and onion — a combination that Peruvian ceviche purists regard with horror but that produces a uniquely refreshing, crowd-pleasing result. The cooked shrimp absorb this marinade over 30–60 minutes, the acid brightening their sweetness while the tomato-citrus liquid softens to a spoonable consistency. Ecuadorian ceviche is always accompanied by a trio of textural contrasts: chifles (thin fried plantain chips), canguil (Ecuadorian popcorn), and curtido (a quick pickle of onion, tomato and cilantro). This combination of cold, creamy seafood with crunchy, salty chips and acidic pickle makes cevichería culture in Guayaquil one of the great street-food traditions of the Americas.

Ingredients

Serves 4

• 600 glarge shrimp(cooked, peeled and deveined)
• 4 largeripe tomatoes(blended or very finely diced)
• 0.5 cupfresh orange juice(about 2 oranges)
• 0.5 cupfresh lemon or lime juice(about 4 lemons)
• 3 tbspketchup(authentic; adds sweetness and body)
• 0.5 cupfresh cilantro leaves(finely chopped)
• 1 largered onion(very finely diced)
• 1ají amarillo or mild yellow chile(seeded and minced; optional)
• 1 tspsalt(plus more to taste)
• 0.5 tspblack pepper
• 2 tbspolive oil
• 2 cupschifles (fried plantain chips)(for serving)
• 1 cupcanguil (Ecuadorian popcorn)(for serving; regular popcorn substitutes)
• 1 mediumavocado(sliced, for serving)

Instructions

1. 1

   Make the tomato-citrus base

   Blend tomatoes with orange juice, lemon juice and ketchup until smooth. Alternatively, dice tomatoes very finely and mix with the juices and ketchup. The sauce should be bright, tangy and slightly sweet.

   Taste the base before adding shrimp — it should be noticeably more acidic than you want the finished dish to be, as the shrimp will absorb and mellow the acid.

2. 2

   Make the curtido

   Toss diced red onion with 2 tbsp lemon juice, salt, minced chile and half the cilantro. Let macerate 15 minutes — the onion turns pink and loses its rawness.

3. 3

   Combine

   Place cooked shrimp in a large bowl. Pour the tomato-citrus base over. Add the curtido and its juices, olive oil, black pepper and the remaining cilantro. Toss gently. Taste and adjust salt and acid.

4. 4

   Marinate

   Let the ceviche marinate at room temperature 30 minutes, or refrigerate 1 hour. The shrimp will absorb the marinade and the flavors will meld.

5. 5

   Serve

   Ladle into bowls or large glasses. Arrange avocado slices alongside. Serve with chifles (plantain chips) and canguil on the side for scooping and textural contrast.

Variations

• •

  Ceviche de concha: made with raw oysters (conchas prietas) in the same base — a Guayaquil specialty consumed for its supposed medicinal properties.

• •

  Ceviche de pescado: substitute firm white fish (cooked) for the shrimp.

• •

  Ceviche mixto: combine shrimp, squid rings and scallops in the same marinade.

Storage

Ecuadorian ceviche is best consumed within 2 hours of marinating. It can be refrigerated up to 24 hours but the shrimp become increasingly acidic as they sit. Do not freeze.

Frequently Asked Questions