Ecuadorian Shrimp Ceviche

Shrimp ceviche is a traditional dish from Ecuador’s coast, consisting of cooked shrimp in a marinade made with limes, oranges, and cilantro.

Ecuador is known worldwide as one of the exporters of high-quality shrimp, so the Ecuadorian shrimp ceviche is one of the most exquisite and representative dishes of the country.

The history of ceviche

Ceviche was born after the arrival of the Spanish in Ecuador.

The inhabitants of Ecuador already consumed fish (sea and river), shellfish, and mollusks before the arrival of the Spanish. These you would see on a plate with lemon, onion, and cilantro. Along with Ecuadorian fruits such as taxo or passion fruit, and herbs such as chillangua (Eryngium foetidum), products that sailed on ships from the Old Continent.

These foods traditionally consumed by the indigenous were mixed with those brought by the Europeans, namely tomato. So ceviche is a direct mix of these two cultures.

Ceviche can be found from Mexico to Chile, with different variations in its preparation. For example, the Peruvian fish ceviche is much drier than the Ecuadorian one and served on a plate laid out with slices of sweet potato, corn, and rocoto, which gives it its spiciness.

Cooked shrimp ceviche

If you fear raw seafood, shrimp ceviche is for you.

Ecuadorian shrimp ceviche is prepared with cooked shrimp, lime and orange juice, tomatoes, cilantro, and large amounts of finely chopped paiteña onion (red onion).

Each area of the country has its original way of preparing it and adds a touch of extra flavor.

In certain places on the coast, for example, they add mustard and serve each ingredient separately so that you can assemble it to your liking.

Our ceviche recipe

Our recipe is the traditional ceviche recipe where you use the shrimp shells to make a broth, and then add that to the ceviche.

The amount of lime juice is to your liking. I like my ceviche very sour. But since you don’t need the lime juice to cook the shrimp (like you do for other ceviche recipes), you can add as much or as little as you like.

You start by bringing the shells and water to a simmer for a few minutes. Then you drain the broth and bring it back to the stove where you add the shrimp to cook. When cooking shrimp it is important to cook them for only a minute so they don’t get rubbery.

Then you drain the shrimp from the broth. The broth cools completely before using it for the ceviche.

While the shrimp and the broth cool down, prepare the vegetables, and squeeze some oranges and limes.

Before mixing all of it together, reserve some of the onion and tomato to serve on top of the ceviche.

Ceviche culture and how to serve ceviche

Ceviche is the preferred remedy for those needing to recover from a hangover; the flavor of shellfish, lemon, lime, and chili is the mixture that “raises the dead” according to popular wisdom.

A conversation between friends must accompany a ceviche at mid-morning, like 11:00.

Ecuadorian shrimp ceviche is a soup-like dish. Served cold with a spoon.

Side dishes to accompany it may include toasted peanuts, toasted corn, chifles (fried green plantains), or canguil (popcorn).