Ecuadorian Shrimp Ceviche Salad is a dish deeply rooted in the culinary heritage of Ecuador’s coastal regions. This refreshing and vibrant dish is a celebration of the country’s rich seafood traditions, where fresh ingredients from the land and sea come together harmoniously.
The Tradition of Ceviche in Ecuador
Ecuadorians have a long-standing love for ceviche, which is an essential part of their coastal cuisine. Unlike Peruvian ceviche, which often features raw fish cured solely in citrus juices, Ecuadorian ceviche typically uses pre-cooked shrimp or fish. The Ecuadorian version is also more soupy, as it incorporates extra lime juice and sometimes a touch of tomato juice to create a flavorful, tangy broth. This makes it particularly refreshing and enjoyable, especially in the warm coastal climate of Ecuador.
Ceviche is often served in local markets and beachside cevicherías (ceviche restaurants), where seafood is freshly caught and prepared daily. It is enjoyed as an appetizer, a light lunch, or even as a hangover cure, thanks to its zesty, citrus-forward marinade.
Ecuadorian Ingredients and Influences
Ecuador is blessed with diverse landscapes that provide an abundance of fresh ingredients. The key elements of Ecuadorian Shrimp Ceviche Salad include:
- Shrimp: Ecuador’s coastal waters yield some of the world’s best shrimp, which are plump, sweet, and highly prized in international markets. They are lightly cooked before marinating in lime juice, which enhances their natural sweetness.
- Lime Juice: A crucial element in ceviche, freshly squeezed lime juice gives the dish its characteristic tartness, which enhances the shrimp’s flavors and provides a lively acidity.
- Tomatoes and Red Onion: These ingredients add sweetness and a crisp texture, balancing the sharp citrus tones.
- Bell Pepper and Sweet Corn: Bright-colored bell pepper adds crunch and mild sweetness, while sweet corn introduces a natural, slightly nutty flavor reminiscent of Ecuadorian coastal street food.
- Cilantro: Used generously in many Latin American dishes, cilantro brings a herbaceous freshness that complements the citrus marinade.
- Olive Oil, Salt, and Black Pepper: A drizzle of olive oil rounds out the flavors, while salt and black pepper provide seasoning.
- Avocado and Plantain Chips: Creamy diced avocado adds richness and contrasts beautifully with the sharp, acidic marinade. The dish is traditionally served with crispy plantain chips (patacones or chifles), which lend a delicious crunch and are a quintessential side for Ecuadorian ceviche.
The Appeal of Ecuadorian Shrimp Ceviche Salad
This particular take on ceviche is a well-balanced dish with bold flavors, vibrant colors, and an invigorating aroma. The combination of citrus, fresh vegetables, and shrimp makes it light yet satisfying. Unlike heavier seafood dishes, Ecuadorian Shrimp Ceviche Salad feels bright and revitalizing, making it perfect for warm weather or any occasion that calls for something fresh.
The dish can be enjoyed as a simple appetizer or turned into a heartier meal by serving it with toasted corn (known as cancha in Ecuador), rice, or avocado slices. Pairing it with an ice-cold beer or a glass of crisp white wine enhances the experience even further.
In Ecuador, food is about more than just nourishment—it’s about gathering with family, sharing traditions, and celebrating the country’s incredible natural bounty. This Ecuadorian Shrimp Ceviche Salad is a perfect representation of that spirit, making it a must-try dish for lovers of Latin American cuisine.
Ecuadorian Shrimp Ceviche Salad
Equipment
- Large pot
- Mixing bowls
- Citrus Juicer
- Sharp knife
- Cutting board
- Spoon for mixing
Ingredients
- 1 lb shrimp peeled and deveined
- 1 cup lime juice freshly squeezed
- ½ cup red onion thinly sliced
- 2 cups Roma tomatoes diced
- ½ cup bell pepper diced, preferably red or orange
- 1 cup cooked sweet corn kernels
- ¼ cup cilantro chopped
- 1 tbsp olive oil
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
- 1 unit avocado diced, for garnish
- 1 unit plantain chips for serving
Instructions
- Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain immediately and transfer to a bowl of ice water to cool.
- Once cooled, chop the shrimp into bite-sized pieces and place them in a large mixing bowl.
- Add the freshly squeezed lime juice to the shrimp and let it marinate for 10 minutes to absorb the citrusy flavors.
- Mix in the red onion, diced tomatoes, bell pepper, cooked corn, and cilantro. Drizzle with olive oil and season with salt and black pepper.
- Gently fold in the diced avocado just before serving to prevent it from turning mushy.
- Chill the ceviche in the refrigerator for 10 minutes before serving.
Notes
- For an extra kick, add finely diced jalapeño or a few dashes of hot sauce.
- Serve with chilled beer or a glass of crisp white wine.