Ecuador's most iconic dish features fresh shrimp cured in citrus juice and mixed with a special tomato and seafood broth called 'leche de tigre'. Served with plantain chips and corn. Rooted in the everyday cooking of Ecuadorian kitchens, Ceviche de Camarones balances technique and tradition: the large shrimp, deveined is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the large shrimp, deveined, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Bring water to boil, add shrimp, and cook 2-3 minutes until they turn pink. Drain and let cool.
Place shrimp in bowl, pour lime juice over them. Let sit 10 minutes.
Mix tomato sauce, fish sauce, diced onion, and cilantro. This is the signature sauce.
Drain some lime juice from shrimp. Mix shrimp with leche de tigre sauce.
Serve in bowls with plantain chips, corn kernels, and lime wedges.
Use the best quality shrimp available
Don't over-cure the shrimp or they become tough
The leche de tigre is what makes it authentically Ecuadorian
Source the freshest large shrimp, deveined you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Use fish instead of shrimp
Add diced mango for sweetness
Include avocado for richness
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Consume within 2 hours of preparation Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Ceviche de camarones is Ecuador's national dish, with variations found throughout the coastal regions. It's traditionally eaten on special occasions.
The blanching makes it safer, and the acid cures it further. Use very fresh shrimp.
It's a marinade made from fish juices, citrus, and seasonings. 'Tiger's milk' in Spanish.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If large shrimp, deveined is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
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