Ceviche de camarón ecuatoriano – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Ecuador Servings: Serves 4
Ecuador Servings: Serves 4Ceviche de camarón ecuatoriano is a vibrant and fresh seafood dish from the coastal regions of Ecuador, renowned for its refreshing symphony of flavors—tangy, sweet, and slightly spicy. A cultural staple, this dish celebrates the bounty of the Pacific Ocean with succulent shrimp cooked in a marriage of citrus juices, fresh vegetables, and a hint of heat. Traditionally served with plantain chips, popcorn, and corn nuts, it brings a piece of Ecuadorian culinary tradition to your table.
Ingredients
- shrimp – 1 lb / 450 g, peeled and deveined
- lime juice – 1 cup / 240 ml
- red onion – 1, thinly sliced
- tomato – 2, diced
- orange juice – 1/2 cup / 120 ml
- cilantro – 1/4 cup / 15 g, chopped
- jalapeño – 1, minced
- salt – 1 tsp / 5 g
- pepper – to taste
Instructions
- In a pot of boiling salted water, cook shrimp until pink and opaque, about 2-3 minutes. Drain and set aside.
- In a large bowl, combine lime juice, orange juice, red onion, tomato, cilantro, and jalapeño.
- Add cooked shrimp to the citrus mixture, and season with salt and pepper.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled with plantain chips, popcorn, or corn nuts on the side.
Substitutions
- shrimp -> bay scallops
- jalapeño -> serrano pepper
- cilantro -> parsley
Enhancements in the Next Evolution
- Marinate the shrimp in citrus overnight for enhanced flavor infusion.
- Add sliced avocado for a creamy texture.
- Include diced mango for a sweet contrast.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
