Shrimp Ceviche, Ecuadorian Style

fresh shrimp

🥗Healthier: sustainable shrimp

💰Cheaper: canned shrimp

Canned shrimp is often more affordable and has a longer shelf life.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions provide a milder flavor and are often less expensive.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell peppers are milder and more budget-friendly.

Slice the red onion and set it aside.

Dice the tomato and slice the jalapeño pepper.

Boil the shrimp shells and heads to extract flavor.

Clean the shrimp, leaving the shell and head on for boiling.

Salt the sliced onions to remove acidity and crush them for a couple of minutes.

Wash the salted onions with cold water to remove excess salt.

Cut four limes in half and squeeze the juice over the onions to pickle them.

Chop cilantro and add it on top of the onion mixture without mixing yet.

Add the diced jalapeño on top of the onion mixture without mixing yet.

Add the diced tomato on top of the onion mixture without mixing yet.

Add 1 cup of water to a pot and bring it to a boil.

Reduce heat and add the shrimp to poach until they turn pink.

Remove the shrimp from the pot when they are pink and tender, not overcooked.

Mix the onion, jalapeño, and tomato together in a bowl.

Add black pepper and 1.5 tablespoons of olive oil to the mixture.

Crush the boiled shrimp heads and shells to extract flavor into the water.

Strain the flavored water and add a little to the shrimp mixture.

Combine half of the salsa with the shrimp and mix gently.

Taste the ceviche and adjust with more onions or lime juice as desired.

Slice an avocado and add diced cucumber if serving as a main course.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens