Shrimp Ceviche - Ecuadorian-Style

I’m 21 and study Law at the Pontifical Catholic University of Ecuador. Shrimp Ceviche is special to me because Ecuador is famous for its shrimp. I grew up enjoying it with my family—it’s flavorful, light, and always brings good memories.

I’m from San Juan and studied Bakery, Pastry, and Culinary Arts at NUC Escorial. I moved to Tennessee for my internship and have worked in many kitchen roles. Making this ceviche reminded me why I love fresh, colorful dishes. It’s proof that with care and good ingredients, simplicity becomes magic.

INGREDIENTS

FOR SHRIMP CEVICHE
2 lbs cooked shrimp
2 red onions, thinly sliced
4 tomatoes, diced or sliced
1 bell pepper, diced (optional)
10–15 limes, juiced
Juice of 1 orange
½ cup blended tomato or tomato sauce
1 bunch cilantro, finely chopped
Salt to taste
Drizzle of sunflower or light olive oil

OPTIONAL GARNISHES
Patacones (fried green plantains)
Popcorn or chips

INSTRUCTIONS

1. PREPARE THE ONIONS
Soak sliced red onions in salted water for 10 minutes to reduce bitterness. Rinse well and drain.

2. MIX THE INGREDIENTS
In a large bowl, combine shrimp, onions, tomatoes, bell pepper (if using), lime juice, orange juice, blended tomato, cilantro, and salt. Drizzle lightly with oil and toss gently to combine.

3. MARINATE
Cover and refrigerate the ceviche for 1–2 hours to let the flavors meld.

5. SERVE
Serve chilled with patacones, popcorn, or chips. Optional: top with extra cilantro or a splash of hot sauce.