Author: Layla Pujol
Shrimp ceviche or ceviche de camaron is one of the most popular Ecuadorian ceviches. Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach.
Ingredients
- 2 pounds of cooked shrimp
- 2 red onions sliced very thinly
- 4 tomatoes sliced very thinly or diced
- 1 bell pepper, red or green, finely diced – optional
- 10-15 limes freshly squeezed
- The juice of 1 orange
- ½ cup of freshly blended or grated tomato for a fresher style ceviche
- 1 bunch of cilantro chopped very finely
- Salt adjust to taste
- Oil to drizzle on top
Directions
- Soak the onion slices in salt water for about 10 minutes, rinse well and drain. This will help remove the bitterness from the onions.
- Mix all the ingredients together in large bowl and let it marinate in the fridge for 1 to 2 hours.
- When ready to serve, give it another mix and taste. Add additional salt, lime juice, orange juice or other ingredients to your taste.
- Serve with your choice of garnishes: patacones (tostones) or chifles (thin platain chips), tostado corn nuts (or popcorn), aji hot sauce, avocado slices, etc.