Best 2 Ecuadorean Shrimp Ceviche Recipes

Embark on a culinary journey to the vibrant coast of Ecuador with our comprehensive guide to Ecuadorian shrimp ceviche. This delectable dish, known as "ceviche de camarones," captures the essence of Ecuador's rich seafood tradition, blending fresh shrimp, zesty citrus, and aromatic herbs. Our collection of recipes offers a diverse range of flavors and techniques to satisfy every palate, from the classic recipe to modern variations that incorporate unique ingredients and cooking methods. Dive into the vibrant world of Ecuadorian cuisine and discover the secrets behind this refreshing and flavorful dish.

In the traditional Ecuadorian shrimp ceviche recipe, succulent shrimp are marinated in a tangy mixture of lime juice, red onion, cilantro, and a touch of heat from chili peppers. The shrimp "cooks" in the acidic marinade, resulting in a tender and flavorful texture. Variations of this classic recipe explore different citrus fruits like grapefruit or orange, add tropical fruits like mango or pineapple, and incorporate unique ingredients like avocado or coconut milk. We also feature a grilled shrimp ceviche recipe that combines the smoky flavors of grilled shrimp with the refreshing marinade, offering a delightful twist on the traditional dish.

So, prepare your taste buds for a tantalizing adventure as you explore our collection of Ecuadorian shrimp ceviche recipes. Whether you prefer the classic preparation or are intrigued by innovative variations, this guide has something for every ceviche enthusiast. Gather your ingredients, immerse yourself in the vibrant flavors of Ecuador, and create a delicious dish that will transport you to the heart of this culinary paradise.

Let's cook with our recipes!

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 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.

Tips:

Use the freshest shrimp possible. Fresh shrimp will have a sweet and briny flavor, and will be firm to the touch.
If you can't find fresh shrimp, frozen shrimp can be used. Just be sure to thaw the shrimp completely before using.
Use a sharp knife to cut the shrimp into small pieces. This will help the shrimp to cook evenly.
Do not overcook the shrimp. Shrimp only needs to be cooked for a few minutes, or until it turns pink and opaque.
Use a variety of vegetables in your ceviche. Common vegetables used in ceviche include tomatoes, onions, cucumbers, and peppers. You can also use tropical fruits, such as mango or pineapple.
Use a flavorful marinade. The marinade is what will give the ceviche its flavor. Common ingredients in ceviche marinades include lime juice, cilantro, garlic, and chili peppers.
Let the ceviche marinate for at least 30 minutes before serving. This will allow the flavors to meld together.
Serve the ceviche chilled. Ceviche is best served cold, so be sure to chill it for at least 30 minutes before serving.

Conclusion:

Ecuadorian shrimp ceviche is a refreshing and flavorful dish that is perfect for a summer party or gathering. It is easy to make and can be customized to your own taste. Whether you like it spicy or mild, with or without vegetables, Ecuadorian shrimp ceviche is sure to please everyone.