Ecuatorian shrimp ceviche

Ecuadorian recipes





Every latin country has it´s iconic recipe, ceviches are an important part for different gastronomies around the world, however at every place they have a special touch. Ecuador´s ceviche stands out because it´s special ingredient its prawn, this dish is served as an aperitive or as a main dish.

Ingredients Preparation Share



For the ceviche

  • 1 unit of medium red onion, finely chopped
  • 4 unit of lemon juice
  • 1 unit of tomato and citrus marinade (find recipe below)
  • 4 cups of water
  • 2 unit of chives without roots
  • 1 kg of -large shrimp, peealed and clean
  • 2 tablespoon of coriander finely chopped
  • 1 tablespoon of of Adobo with GOYA pepper
  • 0.5 tablespoon of of Panca Pepper Paste

To garnish or decorate

For the tomato and citric marinade


Preparation of the marinade 

Mix tomato sauce, orange juice, ketchup, mustard, olive oil, Goya sauce and yellow pepper paste if you want it to have a spicy touch. Let cool for 2 hours. 

Ceviche preparation 

  1. Mix the onion with the lemon juice in a container. Four hours ahead of schedule to serve the ceviche, combine half the onion / lemon juice mixture with the tomato and citrus marinade. Save the rest of the onion / lemon juice mixture for garnish later. 
  2. In a skillet, boil the chives in water for five minutes over low heat. Add the prawns, cover the pan for two minutes until they turn pink. Drain the water and rinse with cold water. Discard chives. 
  3. Mix the prawns, the marinade and the chopped coriander. Cover and refrigerate for about three hours. 
  4. Season with Adodo Goya with Pepper to taste and serve in individual portions, garnish with the rest of the onion / lemon mixture and coriander sprigs. Accompany with popcorn, fried plantain snacks, or a delicious portion of rice prepared to taste. Enjoy your meal.

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