Ceviche de Camarones

About This Recipe

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.

Ingredients

Serves 4

• 600 glarge shrimp, deveined
• 1 cuplime juice
• 3 tbspfish sauce
• 2 cupstomato sauce
• 1 mediumonion, finely diced
• 3 tbspfresh cilantro, chopped

Instructions

1. 1

   Blanch Shrimp

   Bring water to boil, add shrimp, and cook 2-3 minutes until they turn pink. Drain and let cool.

2. 2

   Cure Shrimp

   Place shrimp in bowl, pour lime juice over them. Let sit 10 minutes.

3. 3

   Make Leche de Tigre

   Mix tomato sauce, fish sauce, diced onion, and cilantro. This is the signature sauce.

4. 4

   Combine

   Drain some lime juice from shrimp. Mix shrimp with leche de tigre sauce.

5. 5

   Serve

   Serve in bowls with plantain chips, corn kernels, and lime wedges.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions