Ecuadorian shrimp ceviche with citrus and tomato sauce
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.
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
Use fish instead of shrimp
Add diced mango for sweetness
Include avocado for richness
Consume within 2 hours of preparation
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.
Per serving · 4 servings total
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