Authentic Ecuadorean Shrimp Ceviche
This delightful Ecuadorean Shrimp Ceviche brings a taste of the seaside right to your home. Inspired by recipes shared from the beaches of Ecuador, this dish is a refreshing mix of succulent shrimp, zesty citrus, and vibrant vegetables. The sweetness of the shrimp is beautifully complemented by the acidity of orange and lemon juices, while the tomatoes and red onions add a crunch that the texture enthusiast will love. Traditionally enjoyed with a sprinkle of popcorn on top for added texture, this ceviche is perfect as a starter or a light meal on a warm day. Transport yourself to the bustling Ecuadorean coast with every bite.
4
Servings
115
Calories
7
Ingredients
Ingredients
Red Onion
1/2 (diced)
Tomato
1 (diced)
Shrimp
1 lb (peeled and deveined)
Orange Juice
2 cups (freshly squeezed)
Lemon
2 (juiced)
Tomato Sauce
8 ounces (canned or homemade)
Salt
to taste (for seasoning)
Instructions
1
In a bowl, squeeze the juice from the lemons over the diced red onions, season lightly with salt, and set aside to marinate.
2
Bring a pot of salted water to a boil and add the shrimp. Cook for 2 minutes until they turn pink. Drain and reserve 1 cup of the cooking water, then chill the shrimp in an ice bath.
3
In a large mixing bowl, combine the chilled shrimp, diced tomatoes, marinated onions (along with the lemon juice), orange juice, tomato sauce, and reserved shrimp cooking liquid.
4
Toss everything together gently to combine, allowing the flavors to meld. Cover and refrigerate for at least 1 hour.
5
Before serving, taste and adjust seasoning with salt if necessary. Ladle the ceviche into soup bowls and serve with popcorn on the side for an authentic crunch.
Nutrition Information
2.5g
Fat
15.5g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Ecuadorean Shrimp Ceviche?
It is a refreshing seafood dish inspired by the coastal recipes of Ecuador, featuring succulent shrimp, citrus juices, tomatoes, and red onions.
How many servings does this recipe provide?
This recipe yields 4 servings.
What are the primary ingredients for the ceviche?
The main ingredients include 1 lb of shrimp, red onion, tomato, orange juice, lemon, tomato sauce, and salt.
How should the shrimp be prepared?
The shrimp should be peeled and deveined before cooking.
How long do I need to cook the shrimp?
Boil the shrimp in salted water for approximately 2 minutes until they turn pink.
Should I save any of the cooking water?
Yes, you should reserve 1 cup of the shrimp cooking water to add back into the ceviche mixture.
How do I stop the shrimp from overcooking?
Immediately after draining, chill the cooked shrimp in an ice bath.
How is the red onion prepared for this dish?
The red onion should be diced and marinated in lemon juice and salt before being added to the mix.
What citrus juices are used in the recipe?
The recipe uses 2 cups of freshly squeezed orange juice and the juice of 2 lemons.
What type of tomato component is required?
The recipe calls for 1 diced tomato and 8 ounces of tomato sauce.
How do I assemble the ceviche?
Combine the chilled shrimp, diced tomatoes, marinated onions, orange juice, tomato sauce, and reserved cooking liquid in a large bowl.
How long should the ceviche refrigerate before serving?
The ceviche should be covered and refrigerated for at least 1 hour to allow flavors to meld.
What is the traditional way to serve Ecuadorean ceviche?
It is traditionally served in soup bowls with a side of popcorn for added crunch.
What is the calorie count per serving?
Each serving contains approximately 115 calories.
How much fat is in one serving of this ceviche?
There is 2.5g of fat per serving.
What is the protein content of this dish?
Each serving provides about 8.75g of protein.
How many carbohydrates are in a serving?
There are 15.5g of carbohydrates per serving.
What gives this ceviche its unique texture?
The combination of succulent shrimp, crunchy diced vegetables, and the addition of popcorn creates a varied texture.
Is this recipe suitable for a light meal?
Yes, it is perfect as a light meal or a refreshing starter, especially on warm days.
What is the total ingredient count for this recipe?
There are 7 key ingredients listed for this ceviche.
Can I adjust the salt in the recipe?
Yes, salt should be added to taste during the onion marination and adjusted again before serving.
Does this recipe use fresh or bottled orange juice?
The recipe specifies 2 cups of freshly squeezed orange juice for the best flavor.
How do I marinate the onions?
Squeeze lemon juice over the diced red onions and season with salt, then let them sit while preparing the other ingredients.
What color should the shrimp be when done?
The shrimp should turn pink, which usually takes about 2 minutes in boiling water.
Why is tomato sauce used in Ecuadorean ceviche?
The tomato sauce helps create the characteristic savory and acidic base common in Ecuadorean-style ceviche.
Is the shrimp served hot or cold?
The shrimp is served chilled after being cooled in an ice bath and refrigerated.
What type of onion is recommended?
Red onion is recommended for its color and sharp flavor.
What tags are associated with this recipe?
Tags include ecuadorean cuisine, ceviche, seafood, shrimp, light meal, and appetizer.
How do I ensure the flavors are well-blended?
Toss everything gently and allow the mixture to rest in the refrigerator for at least one hour.
What kind of bowls should I use for serving?
Ladle the ceviche into soup bowls for an authentic presentation.