A Taste of Ecuador: Shrimp Ceviche
A Taste of Ecuador from the Hen House Taste Flight
Imagine a bowl packed with fresh shrimp, bright citrus juice, juicy tomatoes, and a little sweetness from the sea — that’s Ecuadorian Ceviche! It’s cold, zesty, and totally refreshing.
Ecuador sits right on the Pacific coast, so seafood is kind of a big deal there. Cities like Cuayaquil are famous for their ceviche, and locals love sharing a bowl with friends and family in the afternoon sun. It’s a social food — the kind you eat slowly and enjoy together.
What makes Ecuador’s version special? It’s a little sweeter and tangier than other Latin American ceviches, with fresh shrimp (or fish!) soaking in lime juice alongside simple, delicious ingredients. No fancy techniques, just fresh flavors done right.
Ingredients for 4-6 Servings
Total Time
Method
- Prep shrimp: Thaw 1 pound frozen shrimp, peeled and deveined, under cold running water. Drain, then chop into small pieces.
- Prep veggies: Dice 1 tomato into 1-inch chunks. Slice the second tomato paper-thin. Dice 1 small red onion, mince 2 garlic cloves, and roughly chop 1/2 cups of fresh cilantro.
- Prep the juice: Squeeze 2 limes and 1 orange into a small bowl. Remove any seeds.
- Mix it all together: In a large bowl, combine shrimp, diced tomato, onion, garlic, cilantro, citrus juice, 1/4 tosp sea salt, and 1/4 tsp black pepper. Gently toss — do not mash!
- Finish and chill: Add thin tomato slices and toss gently once more. Cover and refrigerate overnight.
