Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche is a refreshing Latin American seafood dish made with tender poached shrimp, fresh lemon and orange juice, red onion, cilantro, and a touch of ketchup for authentic flavor. This traditional ceviche recipe is served chilled with crispy green plantains, creating the perfect balance of citrus, sweetness, and crunch. Ideal for summer meals, appetizers, or light seafood dinners, this easy shrimp ceviche brings vibrant coastal flavors to your table.

Ingredients

• ½ small red onion, halved and sliced paper-thin
• 1 Fresno chile or jalapeño, thinly sliced (optional)
• ¾ cup fresh lemon juice (about 6 lemons)
• 2 pounds shrimp (31/40 count), peeled and deveined, tails and shells reserved
• ¼ cup ketchup
• 1 cup fresh orange juice (about 3 oranges)
• 2 teaspoons salt, plus more to taste
• 3 tablespoons fresh cilantro, finely minced
• 2 green plantains, peeled
• Vegetable oil, for frying

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Instructions

Marinate the Onions

1. In a large bowl, combine the sliced red onion, chile (if using), and lemon juice.
2. Set aside to marinate while preparing the shrimp.

Cook the Shrimp

1. Bring a medium pot of water to a boil. Add the shrimp and cook until just opaque, about 3 minutes.
2. Prepare an ice bath. Immediately transfer the shrimp to the ice bath to stop the cooking process.
3. Add the reserved shrimp shells and tails to the hot cooking water. Turn off the heat and let them steep to infuse flavor.

Prepare the Ceviche Base

1. Drain and pat the shrimp dry. Slice into bite-sized pieces.
2. Add the shrimp to the bowl with the onions and lemon juice. Mix and refrigerate for 15 minutes.
3. Once the shrimp cooking liquid has cooled slightly, strain out the shells. Add 3 cups of the strained liquid to the shrimp mixture.
4. Stir in ketchup, orange juice, salt, and cilantro until well combined.
5. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes, preferably overnight.

Fry the Plantains

1. Heat about 1 inch of vegetable oil in a heavy-bottomed pan to 375°F (190°C).
2. Using the large holes of a box grater, grate the green plantains.
3. Fry in batches, stirring occasionally, until golden and crisp.
4. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.

Serve

1. Ladle the chilled ceviche into bowls, including plenty of the flavorful liquid.
2. Top with crispy fried plantains and serve extra on the side. Serve ice cold.

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Tips

• Slice onions paper-thin to mellow their sharpness in the citrus marinade.
• Do not overcook the shrimp; they should be tender and just opaque.
• Let the ceviche chill longer for deeper flavor development.
• Keep the oil at a steady temperature for crisp plantains.

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Variations and Substitutions

• Substitute lime juice for part of the lemon juice for a brighter citrus profile.
• Add diced tomato for extra freshness and color.
• Replace plantains with store-bought plantain chips for convenience.
• Make it spicier by adding extra fresh chile or a dash of hot sauce.

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FAQs

Q: Is the shrimp raw in this ceviche?
No, in the Ecuadorian style the shrimp are lightly poached before marinating.

Q: Can I make this ahead of time?
Yes, it tastes even better after chilling overnight.

Q: How long does it keep?
Store in the refrigerator and consume within 2 days for best freshness.

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Serving Suggestions

• Serve with extra fried plantains or tostadas for crunch.
• Pair with avocado slices for added creaminess.
• Offer with chilled beer or a citrus-based beverage.
• Garnish with additional cilantro and a squeeze of fresh lemon.

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Why You’ll Love This Recipe

• Bright citrus flavor balanced with subtle sweetness from orange juice and ketchup.
• Tender shrimp with refreshing herbs and crisp plantains.
• Perfect for warm weather meals or entertaining.
• A traditional Ecuadorian seafood dish full of vibrant color and texture.