Ecuadorian Ceviche Recipe
Ceviche is a staple seafood dish in many Latin American countries, though most people associate it with Peruvian food.
However, don’t confuse Ecuadorian ceviche with the Peruvian or Mexican versions: it’s more like a soup than a salad, is served with chifles (thinly sliced plantain chips) instead of tortillas or corn kernels, and is not accompanied with chili of any kind.
Ecuadorians generally don’t like spicy food, and Ecuadorian ceviche is good enough as it is. Also, if you’re not totally sure of your seafood’s freshness, you can blanch it for safety, as many Ecuadorians do.
Ecuadorian Ceviche (Shrimp Ceviche from the Highlands)
- 2 pounds cooked shrimp al dente
- 2 red onions sliced very thinly, soaked in water with salt for 10 minutes
- 4 tomatoes diced
- 1 bell pepper red or green, diced
- 10-15 limes freshly squeezed
- 1 orange juice
- 100 g tomato ketchup
- 50 g yellow mustard
- 1 bunch cilantro chopped very finely
- salt and pepper
- sunflower oil
How to Make Ecuadorian Ceviche:
- In a large bowl, combine all the ingredients and let it rest for at least 30 minutes.
- Serve with popcorn or chifles (fried green plantain chips).