Best 3 Ecuadorean Ceviche Recipes

**Ecuadorian Ceviche: A Culinary Journey of Flavors, Colors, and Textures**

Embark on a culinary adventure with Ecuadorian ceviche, a vibrant and refreshing dish that captures the essence of Ecuador's coastal heritage. This seafood delicacy features an array of fresh, marinated seafood, typically shrimp, cooked in a zesty citrus-based sauce and complemented by an assortment of colorful vegetables. Experience the harmonious blend of tangy, spicy, and savory flavors, enhanced by the crunch of crisp vegetables and the tenderness of perfectly cooked seafood. Discover the secrets behind this beloved dish as we explore three distinct recipes that showcase the versatility and regional variations of Ecuadorian ceviche. Dive into the authentic flavors and vibrant colors of this culinary gem, sure to tantalize your taste buds and transport you to the vibrant shores of Ecuador.

Check out the recipes below so you can choose the best recipe for yourself!

ECUADOREAN SHRIMP CEVICHE

Ecuadorean Shrimp Ceviche image

Provided by Florence Fabricant

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds small or medium shrimp, shelled and deveined
Juice of 2 limes
Juice and grated rind of 1/2 orange
2 ripe tomatoes, peeled, seeded and chopped
1/2 cup finely chopped sweet onion
1 fresh mild to hot red chili, seeded and finely chopped, or to taste
Salt and hot red pepper flakes to taste
Freshly popped unbuttered popcorn

Steps:

Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.

ECUADOREAN SHRIMP CEVICHE WITH ORANGES

Ecuadorean Shrimp Ceviche with Oranges image

Make and share this Ecuadorean Shrimp Ceviche with Oranges recipe from Food.com.

Provided by Philip and Karen Se

Categories Healthy

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 large tomatoes, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 lb medium shrimp, deveined, peeled, halved lengthwise
3/4 cup lime juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more (or to taste)
Tabasco sauce
2 tablespoons chives, chopped
2 tablespoons scallions, finely sliced
1/4 cup cilantro, chopped

Steps:

Preheat the oven to 500 degrees.
Line a baking tray with aluminum foil.
Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
Bake until charred, about 30 minutes.
Set aside to cool.
Meanwhile, bring a large saucepan of lightly salted water to a boil.
Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
When cool, drain the shrimp on paper toweling.
Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.

ECUADOREAN CEVICHE

Ecuadorean Ceviche image

My sister in law spent a few years in Ecuador, and brought back this recipe. She said you could buy it from vendors on the beach.

Provided by jagret

Categories Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 red onion, diced
1 tomatoes, diced
1 lb shrimp
2 cups orange juice
2 lemons
8 ounces tomato sauce
salt

Steps:

Squeeze the juice from the lemons on the onions and set aside.
Simmer shrimp in boiling water for 2 minutes. Reserve 1 cup of the liquid.
Mix everything together, allow to meld for an hour or two.
Serve in soup bowls with popcorn to sprinkle on top.

Tips:

Fresh seafood is key: Use the freshest seafood you can find for the best flavor and texture.
Use a sharp knife: A sharp knife will help you get clean, even cuts of fish and vegetables.
Marinate the seafood: Marinating the seafood in a citrus-based marinade helps to tenderize it and add flavor.
Don't overcook the seafood: Ceviche is a raw dish, so the seafood should only be marinated for a short time. Overcooking will toughen the seafood.
Use a variety of vegetables: Ceviche is a great way to use up leftover vegetables. Some popular vegetables to use include onions, tomatoes, cucumbers, and cilantro.
Serve ceviche chilled: Ceviche is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.

Conclusion:

Ceviche is a refreshing and flavorful dish that is perfect for a hot summer day. It is easy to make and can be customized to your own taste preferences. With a few simple tips, you can make a delicious ceviche that will impress your friends and family.