Ecuadorian Shrimp Ceviche Recipe
Fresh Seafood Dish Marinated in Lime Juice, Perfect for Hot Weather
May 23, 2008
Ceviche is a popular Latin American dish, and a popular way throughout the region to prepare fish and other types of seafood. The most well known recipe originates in Peru, but, in fact, almost every Latin American country has adopted the dish, giving its own twist to the basic recipe. Even within countries the ingredients can vary from region to region. In Ecuador, for example, in the province of Esmeraldas, the addition of ketchup and orange juice gives it an earthy taste, while in the province of Manabi the all-lime juice gives it a special tang.
Unlike its Peruvian counterpart, Ecuadorian ceviche does not use “raw” seafood. In fact, the seafood is usually blanched in boiling water for 2-3 minutes before the other ingredients are added, and the cooking juices are often used as part of the ceviche base.
The recipe that follows is a basic shrimp ceviche recipe that can be found around Ecuador, although, as mentioned above, each region, restaurant, and family may have its own take on the dish.
Ingredients:
- 2 pounds shrimp, peeled and deveined
- 1 cup lime juice
- 1 cup orange juice
- ½ cup bottled ketchup
- 1 tablespoon prepared mustard
- 1-2 tablespoons sugar
- 1 medium red onion, chopped or thinly sliced
- 1 medium tomato, cubed
- 3 tablespoons cilantro, chopped
- Salt and pepper to taste
- Dash cooking oil
Procedure:
- Prepare the onion by soaking the slices in a bit of lime or lemon juice for about 30 minutes, or until they become soft and pliable.
- Blanche the shrimp in boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid.
- Combine 1 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional).
- Before serving, sprinkle with a dash of cooking oil and top with cilantro.
- Serve with popcorn, tostado (similar to corn nuts), and chifles (fried plantain chips) on the side. Ceviche is often served with hot pepper sauce, called ají.
Tips:
- Since the seafood is cooked only briefly, only the freshest seafood should be used.
- Do not overcook the seafood, as it will become tough and rubbery and some of the flavor will be lost.
- Lime juice is best for a really tangy ceviche, but lemon juice, or any combination of lime and lemon juice, can be substituted.
Variations:
Any seafood can be substituted for this recipe. The most common are fish, conch, mussels, squid, and tuna. For a quick, economical ceviche, substitute canned tuna for the shrimp, and the oil or water it is packed in for the cooking liquid (reduce the amount so that the flavors don’t overpower the citrus juices).
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