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.

Prep Time 20

Cook Time 10

Total Time 30

Servings Portions

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