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Loading...This classic coastal Ecuadorian ceviche features tender shrimp marinated in lime juice with tomato sauce, a signature twist that distinguishes it from other Latin American versions. Served with popcorn, chifles, and toasted corn, it delivers a bright, tangy, and refreshing flavor that captures the spirit of Ecuador's Pacific coast.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 6 gFat
- 1 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 11 gSugar
- 26 gProtein
- 820 mgSodium
- 680 mgPotassium
- 120 mgCalcium
- 3 mgIron
- 48 mgVitamin C
- 820 mcgVitamin A
Ingredients
For the ceviche
- 1 lb raw medium shrimp, peeled and deveined
- 1 cup freshly squeezed lime juice (about 8 limes)
- 1/2 cup tomato sauce
- 2 medium ripe tomatoes, finely diced
- 1 large red onion, thinly sliced
- 1/4 cup fresh cilantro, finely chopped
- 1 small aji amarillo or jalapeño, minced (optional)
- 1 teaspoon sea salt, plus more for boiling water
For serving
- 2 cups plain popped popcorn
- 1 cup chifles or thinly sliced fried green plantain chips
- 1/2 cup toasted corn kernels (maíz tostado)
- Lime wedges, for garnish
Directions
- Bring a medium pot of generously salted water to a rolling boil. Add the shrimp and cook 2 to 3 minutes, just until they turn pink and opaque. Drain immediately and transfer to a bowl of ice water to stop the cooking.
- While the shrimp cool, combine the fresh lime juice, tomato sauce, diced tomatoes, minced aji, and sea salt in a large non-reactive glass bowl. Stir until well blended.
- Drain the chilled shrimp and pat dry. Add them to the lime-tomato mixture and toss gently to coat. Cover and refrigerate for 10 to 15 minutes to allow the flavors to meld without over-curing the shrimp.
- Add the sliced red onion and chopped cilantro to the bowl. Toss once more and taste for salt and acidity, adjusting with more lime juice or salt as needed.
- Transfer the ceviche to a serving bowl and garnish with extra cilantro and a few lime wedges.
- Serve immediately on individual plates or in bowls, accompanied by small mounds of popcorn, chifles, and toasted corn for the traditional Ecuadorian presentation.
Cook’s Notes
- The tomato sauce is the defining Ecuadorian touch that sets this ceviche apart from Peruvian versions, so don't omit it.
- Briefly blanching the red onion in cold water for 5 minutes before adding it will mellow its sharpness while keeping its crunch.
- For the most authentic experience, source true maíz tostado from a Latin market, or substitute roasted corn nuts as a quick alternative.
- Always use fresh lime juice rather than bottled; the bright acidity is the soul of the dish.
- Serve the ceviche promptly after the 15-minute marinade so the shrimp retain their tender, snappy texture.
