Ecuadorian shrimp ceviche
Ceviche de camarón: cooked prawns in a tangy lime, orange and tomato juice
Unlike Peru's raw-fish ceviche, the ceviche of Ecuador's coast, from Manta to Esmeraldas, is usually made with prawns that are briefly cooked first, then soaked in a juicy, soupy mix of lime, orange, tomato, red onion and coriander. It is served in a glass bowl with its juice, alongside popcorn, plantain chips and sometimes a dash of ketchup and mustard, as people do at Guayaquil's cevicherías. Because the prawns are cooked, it is a safer choice than raw-fish ceviche, but keep it cold and eat it the same day. The mistake is overcooking the prawns so they turn rubbery: one minute in the boiling water is enough. Chef's tip: save the prawn cooking water and add a few spoonfuls to the juice; it gives the ceviche its sweetness.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Rinse 1 red onion in cold water, drain, and soak it in a little of the 1 ½ limes juice with a pinch of the ¼ tsp salt for 10 minutes.
10 minStep 2: Bring a pan of water to the boil with the rest of ¾ tsp salt. Add 1 ⅓ lb raw prawns and cook for 1–2 minutes, just until pink, curled and opaque all the way through.
2 minStep 3: Lift the prawns into a bowl of iced water to stop the cooking, and keep 100 ml of the cooking water. Cool it.
Step 4: In a bowl mix the rest of 4 ½ limes, 2 oranges, ½ cup tomato juice, 3 tomatoes, 1 red chilli, 1 tbsp olive oil and the cooled cooking water. Add the drained prawns and the onion.
Step 5: Chill for at least 15 minutes and no more than 4 hours. Stir in ⅔ oz coriander and serve very cold in bowls with plenty of juice and 3 ½ oz plantain chips.
15 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 24 g
- Carbs
- 15 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ecuadorian shrimp ceviche take?
- About 30 minutes in total: 25 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of limes?
- Lemon, same amount.
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