Ecuadorian shrimp ceviche

Updated: Sep 30, 2020

Ecuadorian Shrimp Ceviche (Ceviche de Camaron)

Ingredients for cooking the shrimp


  • 1lb of deveined and peele raw  shrimp

  • Small bunch of cilantro 

  • Small piece peeled Ginger 

  • 1 small red onion sliced in 

  • Half 

  • The juice of 2 limes 

  • 1 tsp cumin 

  • 1 tsp of salt

  • 1 tsp pepper

  • 1 large pot 6 cups of water 

Ingredients for ceviche :

  • 1 Large red onions sliced Very thinly

  • The juice of about 10 limes

  • The juice of 3 oranges

  • 1/2 cup of ketchup

  • 1 bunch of cilantro chopped very finely

  • Pinch of salt

  • Pinch of pepper

  • 1 Tablespoon oil (light olive oil)

  • minced cilantro for garnish

Instructions

First in a large pot add water ginger, red onion, cilantro, lime juice, salt, pepper and cumin at high heat let boil for 5 minutes and remove all the vegetables. Add shrimp to the water let boil for few minutes until they turn orange and remove from the water set aside to cool.

  • Mix sliced red onions with the juice of two limes a pinch of salt and pinch of pepper and 1/4 cup of water and allow onions to pickle in for at least 2 hours. 

  • Put in a large bowl the cooked shrimp the juice of the 3 oranges a cup of the strained water you cooked the shrimp in and the juice of 8 limes, add minced cilantro and the pickled onions, ketchup, olive oil  and let it sit in the fridge for at least an hour (half a day is ideal).

  • Serve with Chifles (fried green plantain chips) or Popcorn and a good sliced fresh French baguette 




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