Ecuadorian Shrimp Ceviche Salad
This Ecuadorian Shrimp Ceviche Salad is a refreshing, citrusy dish packed with vibrant flavors from fresh shrimp, lime juice, tomatoes, and red onions. Inspired by Ecuadorian coastal cuisine, it's a perfect balance of acidity, sweetness, and umami.
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.
Nutrition
Calories: 473kcalCarbohydrates: 19gProtein: 89gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1293mgSodium: 4376mgPotassium: 483mgFiber: 3gSugar: 8gVitamin A: 1686IUVitamin C: 61mgCalcium: 483mgIron: 9mg
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