About this Dish
Shrimp cured in lime and tomato juice, served with popcorn and plantain chips.
History & Origin
Ecuador's ceviche is distinct for its tomato-based sauce and warm serving temperature, a departure from the ice-cold, purely citrus versions found in Peru.
IngredientsServes 3
🦐Large raw shrimp, 500g peeled and deveined
🍋Fresh limes, 8-10, juiced (about 200ml)
🍅Tomato juice or V8, 200ml
🧅Red onion, 1 large, thinly sliced
🌶️Ají amarillo or jalapeño, 1, finely chopped
🌿Fresh cilantro, a large handful, roughly chopped
🧄Garlic, 2 cloves, minced
🫒Olive oil, 2 tablespoons
🍿Plain popcorn, 2 cups, to serve
🍌Green plantain chips, 1 bag, to serve
Method
1
Bring a pot of salted water to a boil. Add the shrimp and cook for just 1-2 minutes until they turn pink and curl — do not overcook. Drain immediately and transfer to a bowl of cold water to stop the cooking, then drain again.2
Place the sliced red onion in a bowl with a generous pinch of salt and cover with cold water for 10 minutes. This removes the harsh bite. Drain and rinse well before using.3
In a large bowl, combine the cooked shrimp with the lime juice, tomato juice, minced garlic, and chopped ají. Stir well so all the shrimp are coated. Cover and refrigerate for at least 20-30 minutes to let all the flavors meld together.4
Add the drained red onion, olive oil, and most of the cilantro to the shrimp mixture. Taste and adjust seasoning with salt and a little more lime juice if needed — the broth should be bright and tangy.5
Ladle the ceviche and plenty of the citrus-tomato broth into shallow bowls. Sprinkle with the remaining cilantro and serve immediately alongside popcorn and plantain chips for scooping and dipping.User Reviews
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