Ecuadorian Shrimp Ceviche

Prep Time
Cook Time
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"Ceviche is an appetizer that is popular throughout Latin America. The acidity of the lime juice actually "cooks" the shrimp or fish and firms the flesh. Ecuadorians traditionally place popcorn and corn nuts on the table as an accompaniment to this dish. Times do not include marinating time. Also spelled, seviche."

Original is 4 servings


  • Serving Size: 1 (447 g)
  • Calories 188.6
  • Total Fat - 1.9 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 142.8 mg
  • Sodium - 653.7 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 5.3 g
  • Sugars - 15.6 g
  • Protein - 18.4 g
  • Calcium - 107.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 211.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

*Note: Roasting the vegetables not only cooks them, but develops their flavor before puréeing for the sauce*

Step 2

Set the whole tomato, jalapeños and bell peppers on a baking sheet.

Step 3

Trim the onion half and set it cut-side up on the baking sheet.

Step 4

Set the sheet 3 to 4 inches under the broiler.

Step 5

Turn the vegetables every few minutes so they toast evenly.

Step 6

When the tomato skin cracks and chars (about 5 minutes), remove it and let cool.

Step 7

Continue cooking the peppers until the skin is evenly charred and blistered, about 3 minutes longer.

Step 8

The onion should be roasted, turned occasionally, until evenly browned and soft through, about 5 minutes longer. (Roasting times will vary, depending on the heat of your broiler.)

Step 9

Let the vegetables cool; peel, seed and core the tomato and peppers.

Step 10

Bring a medium pan of water to a boil, add the shrimp and cook until just opaque through, about 2 minutes. Drain the shrimp and put them in a bowl of ice water. (This stops the cooking immediately, so the shrimp don't become overcooked and tough.) Once cold, drain the shrimp well and put them in a bowl.

Step 11

Put the tomato, peppers, onions, lime juice, orange juice, tomato juice, Tabasco, sugar and salt in a blender and purée until smooth.

Step 12

Pour this mixture over the shrimp, stir to mix and chill for about 4 hours.

Step 13

Just before serving, add the garnish ingredients -- except the popcorn and corn nuts -- and toss to mix.

Step 14

Spoon the ceviche onto individual plates and randomly sprinkle the popcorn and corn nuts around. The combination sounds unusual, but you'll be amazed at how delicious it is.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the shrimp, make sure they are fresh and have not been previously frozen.
  • When choosing the vegetables, look for vegetables that are firm and brightly colored.

  • Substitute shrimp for white fish such as cod or tilapia - this substitution will provide a milder flavor and a more tender texture.
  • Substitute the jalapeño peppers for milder peppers such as poblano or Anaheim - this substitution will provide a milder heat, making the dish more accessible to those who don't like spicy food.

Mexican Ceviche Substitute 1/2 cup of tequila for the orange juice, and add 1/4 cup of chopped cilantro to the garnish.

Peruvian Ceviche Substitute 1/2 cup of white wine for the orange juice, and add 1/4 cup of chopped aji amarillo peppers to the garnish.

Fried Plantains: Fried plantains are a classic side dish in Latin American cuisine. They are made by slicing ripe plantains into thick slices, then frying them in oil until golden brown. Serve with a sprinkle of salt.

Tostones: Tostones are a popular side dish in Latin American cuisine. They are made by slicing green plantains into thick slices, then frying them in


Q: What type of seafood is used for ceviche?

A: Ceviche is traditionally made with shrimp or fish. It can also be made with a combination of different types of seafood.

Q: What vegetables are used in ceviche?

A: Ceviche typically includes tomatoes,

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Fun facts:

Fun Fact 1:Ceviche is said to have been invented by the Moche people, who lived in Peru between 100 and 700 AD.

Fun Fact 2:Ceviche is a favorite of celebrities such as Martha Stewart, Gwyneth Paltrow, and Jennifer Lopez.