Ecuadorian Shrimp Ceviche (Ceviche de Camarón)
A traditional light and refreshing cold soup-style ceviche featuring cooked shrimp in a bright citrus and tomato base.
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Ingredients
- 2 lbs Large shrimp, peeled and deveined
- 2 medium Red onions, very thinly sliced
- 1 cup Fresh lime juice
- 1/2 cup Fresh orange juice
- 1/2 cup Ketchup
- 1 tablespoon Mustard
- 1/2 cup Fresh cilantro, finely chopped
- 2 medium Tomatoes, seeded and diced
- 1 cup Shrimp cooking liquid (chilled)
- 2 tablespoons Vegetable oil
- 1 to taste Salt and black pepper
Instructions
- 1
Place the sliced red onions in a bowl with a tablespoon of salt, cover with water, let sit for 10 minutes, then rinse and drain to remove bitterness.
- 2
Bring a pot of water to a boil with a pinch of salt; add the shrimp and cook for 2-3 minutes until pink and opaque.
- 3
Drain the shrimp, reserving 1 cup of the cooking liquid, and immediately place shrimp in an ice bath to stop the cooking process.
- 4
In a large glass bowl, mix the lime juice, orange juice, ketchup, mustard, and the chilled reserved shrimp liquid.
- 5
Add the prepared onions, diced tomatoes, chopped cilantro, and vegetable oil to the liquid base and stir well.
- 6
Incorporate the chilled shrimp into the mixture and season with salt and pepper to taste.
- 7
Cover and refrigerate for at least 30 to 60 minutes to allow the flavors to meld together.
- 8
Serve chilled in bowls accompanied by chifles (plantain chips), tostado (toasted corn), or popcorn.
Nutrition per Serving
285
Calories
34g
Protein
18g
Carbs
9g
Fat
2g
Fiber
11g
Sugar
840mg
Sodium
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