Ceviche Ecuatoriano

Name: Ceviche Ecuatoriano
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4 servings
Cuisine: Ecuadorian
Ingredients: 500g large shrimp, cooked and chopped; Juice of 8 limes; Juice of 2 oranges; 1 large red onion, thinly sliced; 2 tomatoes, diced; 1/2 cup cilantro, chopped; 1 jalapeño, seeded and minced; Ketchup (2 tbsp); Salt and pepper; Chifles and popcorn for serving

Ceviche (seh-VEE-cheh)

Ecuadorian Shrimp Ceviche

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 180 kcal

A bright, citrusy Ecuadorian ceviche of plump shrimp marinated in lime and orange juice with red onion, tomato, and cilantro, served with crunchy chifles and popcorn.

Nutrition & Info

Protein 22.0g

Carbs 14.0g

Fat 4.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

glass bowl sharp knife citrus press

Presentation Guide

Vessel: glass bowl

Garnishes: popcorn, chifles, cilantro

Accompaniments: tostado corn, hot sauce

Ingredients

500g large shrimp, cooked and chopped
Juice of 8 limes
Juice of 2 oranges
1 large red onion, thinly sliced
2 tomatoes, diced
1/2 cup cilantro, chopped
1 jalapeño, seeded and minced
Ketchup (2 tbsp)
Salt and pepper
Chifles and popcorn for serving

Instructions

1
Soak sliced red onion in salted water 10 min, drain. This tames the bite.
2
Combine cooked shrimp, lime juice, orange juice, and onion in a glass bowl.
3
Add tomatoes, cilantro, jalapeño, and ketchup. Mix gently.
4
Season with salt and pepper. Refrigerate 20 min.
5
Serve in bowls or glasses with chifles (plantain chips) and popcorn on top.

💡

Did You Know?

Ecuadorians uniquely serve ceviche with popcorn on top — the salty crunch against the tangy citrus is addictive.

Chef's Notes

Equipment Tips

glass bowl
sharp knife
citrus press

Garnishing

popcorn, chifles, cilantro

Accompaniments

tostado corn, hot sauce

The Story Behind Ceviche Ecuatoriano

Ecuadorian ceviche differs from Peruvian by always using cooked shrimp rather than raw fish. The coastal tradition dates to pre-Columbian fishing communities who preserved seafood in citrus. The addition of popcorn as a topping is distinctly Ecuadorian and reflects the country's ancient corn culture.

🕐 Traditionally enjoyed lunch, especially weekends 📜 Origins: Pre-Columbian coastal tradition

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