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Ecuadorian

Ceviche ecuatoriano de camarón

Non-vegetarian

Ceviche de camarón

Ecuador's soupy ceviche: briefly blanched shrimp in a cold, tangy broth of lime, orange, tomato and red onion, often with a little ketchup, served with popcorn or plantain chips.

Ceviche ecuatoriano de camarón is an Ecuadorian starter, ready in about 1 hour and made with prawns / shrimp, red onion and lime juice. It serves 4 and is rated easy to cook.

Start cooking
A vibrant bowl of Ecuadorian ceviche accompanied by limes, nuts, and popcorn on a wooden table.
Photo: DΛVΞ GΛRCIΛ / Pexels · Pexels License
Prep
25 min
Cook
5 min
Rest
30 min
Total
1 h
Serves
4
Level
Easy
Calories
195

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Rinse the sliced red onion (opens in a new tab) in cold salted water to soften its bite, then drain.

    • 5 min
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Bring the water to the boil with ½ tsp salt, add the shrimp (opens in a new tab) and cook for 1–2 minutes until just pink. Lift out into iced water, keeping 150 ml of the cooking water to cool.

    Food safety: Cook shrimp until pink and opaque, then chill quickly.

  3. Step 3

    Blend one tomato (opens in a new tab) with the cooled shrimp (opens in a new tab) water. Mix with the lime juice (opens in a new tab), orange juice (opens in a new tab), ketchup (opens in a new tab), mustard, olive oil (opens in a new tab) and remaining salt.

  4. Step 4

    Add the shrimp (opens in a new tab), onion, diced tomatoes (opens in a new tab), pepper, chilli and cilantro (opens in a new tab). Chill for 30 minutes and serve in bowls with plenty of the broth and chifles.

    • 3 min

About this dish

Origin
Ecuador · Well documentedCeviche is made all along the Pacific coast; Ecuador's style uses cooked shrimp and a juicy tomato-citrus base.More food from Ecuador
Dish
Lunch · Snack · Appetizers & starters · Main courses
Cooking method
Blanched, Marinated / cured
Taste
citrusy, tangy, fresh, refreshing
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Prawns / shrimp · Red onion · Lime juice · Orange juice · Tomato · Tomato ketchup
Techniques
Boiling · Blanching · Marinating · Curing

Allergens

  • Contains: Crustaceansfrom prawns / shrimp
  • Contains, can be adapted: Mustardfrom tomato ketchup, prepared mustard
  • May contain: Celeryfrom tomato ketchup
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

195 kcal per serving

Calculated

1 serving ≈ 375 g · recipe makes 4

Where the energy comes from

  • Protein 52%
  • Carbohydrate 29%
  • Fat 19%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy195 kcal52 kcal
Protein26.8 g7.1 g
Carbohydrate14.6 g3.9 g
Net carbohydrate——
Sugars——
Added sugars——
Fibre——
Fat4.3 g1.2 g
Saturated fat——
Trans fat0 g0 g
Cholesterol201 mg54 mg
Sodium1110 mg296 mg
Salt equivalent2.8 g0.7 g
Vitamins & minerals per serving
Potassium
744 mg
Calcium
112 mg
Iron
1.2 mg
Magnesium
66 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: prepared mustard, fresh red chilli, plantain.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Overcooked shrimp turn rubbery — they keep 'cooking' in the citrus.

Serve with

  • With popcorn (canguil), chifles or toasted corn, and an ice-cold drink.

Storage

  • Best eaten the day it's made; keep refrigerated.

Variations

  • Ceviche de concha: Made with black clams (conchas prietas), popular in Esmeraldas and El Oro.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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