Ecuadorian ceviche is a celebrated dish and a staple of Ecuadorian cuisine, enjoyed in bustling seaside markets, charming family homes, and high-end restaurants alike. What makes Ecuadorian ceviche so captivating is its unique balance of tangy, sweet, and savoury flavours, paired with its refreshing and satisfying nature.
At its heart, Ecuadorian ceviche showcases fresh seafood, typically shrimp or fish, though variations may include squid, clams, or even crab. The seafood is often gently cooked before marinating in a zesty citrus bath, unlike the raw preparation more common in Peruvian or Mexican versions. This light poaching allows the seafood to retain its tenderness while absorbing the vibrant flavours of the marinade.
Speaking of marinades, this is where Ecuadorian ceviche truly shines. The marinade, or leche de tigre (tiger’s milk), combines fresh lime juice with a tomato-based sauce. This is enriched with finely chopped red onions, cilantro, and a subtle kick of chilli. The tomato adds a slightly sweet and velvety note, balancing the bright acidity of the citrus. The result is a luscious, flavour-packed liquid that’s often sipped directly from the bowl once the seafood is devoured—a ritual ceviche lovers swear by!
To complete the dish, a handful of fresh ingredients provide textural contrast and complementary flavours. Sweet plantains or fried green bananas, known as chifles, add a crispy and slightly sugary bite, while toasted corn kernels (cancha) deliver a nutty crunch. Some might even serve the ceviche with fluffy white rice or popcorn, providing a neutral counterpoint to its tangy, aromatic nature.
Ecuadorian ceviche is a celebration of contrasts: the softness of the seafood against the crunch of garnishes, the zing of citrus offset by the earthy sweetness of tomatoes and plantains, and the heat of chillies mellowed by the herbaceous cilantro. Whether enjoyed as a starter, a light lunch, or a late-night snack, it embodies the soul of Ecuadorian coastal cuisine.
If you ever find yourself in Ecuador, don’t miss the chance to experience authentic ceviche by the sea, where its flavours are heightened by the salty breeze and warm sunshine. Until then, let this dish inspire dreams of the vibrant Pacific coast.
Ecuadorian Ceviche
Ecuadorian ceviche is a refreshing and flavourful dish combining tender seafood with a zesty citrus-tomato marinade. Perfect for a light meal or appetiser, this vibrant recipe captures the essence of Ecuador’s coastal cuisine.
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Servings: 4 Portions
Calories: 194kcal
Ingredients
For the Ceviche:
- 500 g shrimp fresh peeled and deveined
- 3 large limes juice only
- 1 medium orange for juice
- 2 medium tomatoes finely diced or pureed
- 1 small red onion thinly sliced
- 1 small red chilli or jalapeño finely minced
- 2 tbsp fresh cilantro finely chopped
- 1 tbsp olive oil
- salt to taste
- pepper to taste
For Garnishes (optional):
- plantain chips Fried
- corn kernels Toasted
- Popcorn or white rice
Instructions
- Bring a pot of salted water to a gentle boil. Add the shrimp or fish and cook for 2–3 minutes, just until the seafood turns opaque.500 g shrimp
- Immediately transfer to a bowl of ice water to stop the cooking. Drain and set aside.
- In a large bowl, combine lime juice, orange juice, pureed or diced tomatoes, olive oil, and a pinch of salt and pepper. Mix well.3 large limes, 1 medium orange, 2 medium tomatoes, 1 tbsp olive oil, salt, pepper
- Add the cooked seafood to the marinade. Toss gently to coat.
- Fold in the sliced red onions, chopped cilantro, and minced chilli (if using).1 small red onion, 2 tbsp fresh cilantro, 1 small red chilli
- Cover the bowl with cling film and refrigerate for at least 20–30 minutes to let the flavours meld.
- Spoon the ceviche into individual bowls. Garnish with fried plantain chips, toasted corn kernels, popcorn, or a side of white rice for added texture and flavour.plantain chips, corn kernels, Popcorn
Notes
Chef’s Tip:
Adjust the marinade’s seasoning to your taste—add a pinch of sugar if the citrus feels too sharp or more chilli for heat. Enjoy this dish fresh, as the vibrant flavours shine brightest when freshly prepared!
Instead of shrimp use fish fillets such as diced corvina or snapper
Nutrition
Calories: 194kcal | Carbohydrates: 15g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 201mg | Sodium: 155mg | Potassium: 664mg | Fiber: 4g | Sugar: 7g | Vitamin A: 732IU | Vitamin C: 59mg | Calcium: 124mg | Iron: 1mg
10 comments
A very refreshing and filling recipe. Served this as a starter yesturday and it went brilliant with the main dish.
t’s refreshing, light, and bursting with coastal vibes. I’ll definitely make this again.
The mix of textures—soft seafood, crunchy corn, and crispy plantain chips—makes it so satisfying. It’s a refreshing dish that’s full of flavour without being heavy.
I wasn’t sure about combining tomato with citrus in ceviche, but it’s a big positive. The marinade is tangy, sweet, and savoury all at once, perfectly complementing the tender shrimp.
I served it with rice, and it made a filling and flavourful meal.
Great for a dinner party appetiser
I’ve tried many versions of ceviche, but the Ecuadorian style has won my heart. Cooking the seafood slightly before marinating is genius—it’s tender but not overly chewy.
The addition of toasted corn kernels for texture was fantastic. My family couldn’t stop sipping the delicious marinade.
Ecuadorian ceviche is an absolute delight! The combination of the tangy citrus marinade and the velvety tomato base creates a perfect balance of flavours.
The vibrant mix of flavours, from the zesty lime to the subtle sweetness of the orange juice, is unforgettable. The garnishes add fun textures.