Ecuadorian Shrimp Ceviche


In Ecuador, shrimp ceviche is one of the most popular and well-known. Ceviche, also written as ceviche (with this “v” or with this “b” they are just as delicious), this dish is traditional throughout Ecuador, especially on the beach. The advantage of this ceviche is that it has shrimp that are already cooked, different from the fish ceviche in which the fish is parboiled with the acidity of the lemon.

Ceviche de Camarones Ecuatoriano

This dish is excellent for those who cannot eat raw seafood or want to eat the ceviche for the first time, they may have a little panic at the idea of making a ceviche at home. Our advice is that you also try to make fish ceviche, normally if it is made with good quality fresh fish and it is kept well refrigerated it is impossible to damage it.

Our Ecuadorian shrimp ceviche recipe is super simple and quick to make. This ceviche recipe is one of the most requested by our users. There are many variations of this preparation and each person adds one or another extra ingredient. Some add mustard, other people add green pepper which gives it a very special touch. If you want to take the recipe to another level, you can add a little of the water where you boiled the shrimp.

Ceviche de Camarones Ecuatoriano

Ceviches are regularly served with tostones, you can also serve with green plantain chips. There are many diners who prefer toasted corn and in Quito they love to serve the ceviche with canguil or popcorn.


Preparation: 15 min

Cook: 5 min


  • 1 kg of shrimp already cooked, peeled and cleaned
  • 2 small red onions, thinly sliced
  • 4 diced tomatoes
  • 1 green bell pepper, diced (optional)
  • The juice of 15 lemons
  • The juice of an orange
  • ½ cup tomato sauce
  • 1 bunch of coriander finely chopped
  • Salt and oil to taste


The first thing to do is rub the onion slices with a tablespoon of salt and then rinse them well with cold water.
Next we add all the ingredients to a bowl, the onions, tomatoes, green pepper, coriander and shrimp. We mix all the ingredients together with the lemon juice, the orange juice and the 1/2 cup of tomato sauce.
Let it sit in the refrigerator for at least one to two hours. We check the salt levels and correct if necessary.
Serve with chili or hot sauce, tostones, toasted corn, or canguil (popcorn).


Remember to put some of the water where you boiled the shrimp for an extra touch of flavor.

¿De cuánta utilidad te ha parecido este contenido?

¡Haz clic en una estrella para calificar!

Promedio de puntuación 5 / 5. Recuento de votos: 1

Hasta ahora, ¡no hay votos!. Sé el primero en puntuar este contenido.

Leave a Comment