This is a cooked-shrimp ceviche served as a salad bowl โ shrimp briefly boiled, then marinated in fresh lime juice with tomatoes, red onion, bell pepper, corn, and cilantro, finished with avocado and plantain chips on the side. It comes together in 30 minutes and costs very little to make. The lime does most of the flavor work, so the result punches well above its ingredient price tag.
Why this recipe works
Two things drive this recipe. First, the ice bath after boiling is not optional โ it stops the shrimp from overcooking in their own residual heat, keeping them snappy rather than rubbery. Second, the 10-minute lime marinade after chopping lets the acid penetrate the cut surfaces of the shrimp, which pulls out a little moisture and concentrates the flavor. That same liquid becomes the base of the dressing, so nothing is wasted. Skip either step and the dish is still edible, but the texture and the depth of the marinade both suffer noticeably.
Mistakes to avoid
- Cutting the shrimp too large. Bite-sized means roughly half-inch pieces. Larger chunks donโt absorb the lime marinade evenly and are awkward to eat from a bowl.
- Using bottled lime juice. The recipe calls for a full cup of freshly squeezed lime juice. Bottled juice is flatter and slightly bitter โ it will make the whole bowl taste off. Budget the time to squeeze real limes.
- Adding the avocado too early. Even if you plan to eat immediately, fold the avocado in at the very last moment. It browns quickly once cut and turns the bowl visually unappealing within minutes.
- Under-seasoning before chilling. Cold mutes salt. Taste the ceviche right before it goes into the refrigerator and season slightly more aggressively than feels right at room temperature โ it will be balanced when served cold.
- Skipping the drain on the tomatoes. Roma tomatoes release water as they sit. Give the diced tomatoes a quick shake in a colander before adding them, or the bowl will be watery by the time it reaches the table.
Smart swaps
- Plantain chips: These are the traditional accompaniment and worth finding, but tortilla chips or even thick-cut kettle potato chips work fine as a substitute โ you want something sturdy enough to scoop.
- Bell pepper: Any color works. A small amount of diced cucumber is a reasonable swap if bell pepper isnโt available; it adds similar crunch with a milder flavor.
- Sweet corn: Canned corn, drained and rinsed, is a perfectly good stand-in for cooked fresh or frozen corn. No need to cook it further.
- Cilantro: If cilantro is a problem, flat-leaf parsley gives you the fresh herb note without the divisive flavor. Use the same quantity.
- Lime juice quantity: A full cup is a lot of limes โ roughly 8 to 10 depending on size. Supplement with lemon juice if you run short; the flavor shifts slightly but holds up well.
Storage and make-ahead
Store the ceviche base โ everything except the avocado โ in an airtight container in the refrigerator for up to 24 hours. After that, the onion gets sharp and the shrimp texture softens further from continued acid exposure. Keep the plantain chips completely separate at room temperature; they go soft within an hour if they touch the wet ingredients. Dice and add the avocado only when youโre ready to serve โ dress it at the table if youโre feeding a group, because a pre-dressed bowl with avocado already folded in deteriorates fast. If youโre prepping ahead for a weeknight meal, the shrimp can be boiled and chilled the night before; just hold off on the lime marinade until about 30 minutes before eating.
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
- ยฝ cup red onion thinly sliced
- 2 cups Roma tomatoes diced
- ยฝ cup bell pepper diced, preferably red or orange
- 1 cup cooked sweet corn kernels
- ยผ cup cilantro chopped
- 1 tbsp olive oil
- ยฝ tsp salt adjust to taste
- ยผ 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 jalapeรฑo or a few dashes of hot sauce.
- Serve with chilled beer or a glass of crisp white wine.
Nutrition
Common questions
Can I use frozen shrimp instead of fresh?
Yes โ frozen shrimp works well here. Thaw them overnight in the refrigerator or under cold running water, then pat them dry before boiling so youโre not adding extra water to the pot.
How sour will this be with a full cup of lime juice?
Itโs assertively tart, which is the point โ the acid is the dressing. The tomatoes, corn, and avocado balance it out, but if you find it too sharp, stir in a small pinch of sugar or add a little extra olive oil to round the edges.
Can I make this without a citrus juicer?
A fork works โ pierce the cut lime half and twist it against the fork tines over a bowl. It takes longer but gets the job done for a cup of juice. Roll the limes firmly on the counter before cutting to get more juice out of each one.