Ceviche de Camarones

This dish is more than just a meal; it’s a journey to the picturesque shores of Ecuador, where the ocean meets the land. Join us as we guide you through the process of creating this zesty and invigorating dish, allowing you to experience the genuine tastes of Ecuador.


  • 1 pound of medium-sized shrimp, peeled and deveined
  • 1 cup of freshly squeezed lime juice
  • 1 red onion, finely chopped
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 cup of fresh cilantro, chopped
  • 1/2 cup of orange juice
  • 1/4 cup of tomato ketchup
  • 1-2 hot chili peppers (aji), minced (adjust to your spice preference)
  • Salt and pepper, to taste
  • Plantain or corn chips, for serving


  1. Start by cooking the shrimp. You can do this by bringing a pot of water to a boil and adding the shrimp. Cook for 1-2 minutes until they turn pink and opaque. Don’t overcook. Drain and set them aside to cool.
  2. In a large bowl, combine the lime juice, orange juice, and ketchup to create the ceviche marinade. Mix well.
  3. Cut the cooked shrimp into bite-sized pieces and add them to the marinade. Make sure the shrimp is fully covered by the liquid. Allow them to marinate in the refrigerator for 30 minutes to 1 hour.
  4. While the shrimp marinate, prepare your vegetables. Finely chop the red onion, dice the tomatoes, and bell pepper, and chop the fresh cilantro.
  5. After marinating, drain most of the liquid from the shrimp, leaving just a small amount to keep the ceviche moist.
  6. Mix in the chopped red onion, diced tomatoes, diced bell pepper, and minced hot chili peppers with the shrimp. Add salt and pepper to taste. Stir gently to combine all the ingredients.
  7. Let the ceviche rest in the refrigerator for an additional 15-20 minutes, allowing the flavors to meld.
  8. Before serving, garnish with fresh cilantro.
  9. Serve your Ceviche de Camarones with plantain or corn chips for a traditional Ecuadorian touch.

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