Ceviche Ecuatoriano de Camarón
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The Tale of Ceviche Ecuatoriano de Camarón
Story updated
Ceviche's exact origin is genuinely disputed among Peru, Ecuador, and other Pacific coastal nations, with some tracing citrus-cured fish to pre-Columbian coastal peoples and others to Spanish and Moorish marinating traditions. Ecuador's shrimp version stands out for its tomato-based broth, making it more of a cold soup than Peru's drier style.
Ingredients
Scale:· 4 servings
- 1 lb shrimp, peeled, deveined, and cooked
- 1 cup fresh lime juice
- 1/2 cup tomato juice or ketchup
- 1/2 red onion, thinly sliced
- 1 tomato, diced
- 1 tablespoon chopped cilantro
- Popcorn (canguil) and plantain chips, for serving
- Salt, to taste
Instructions
- 1Poach the shrimp in salted simmering water for 2-3 minutes until just pink; drain and cool.
- 2Soak the sliced red onion in cold water with a pinch of salt for 10 minutes to mellow its bite, then drain.
- 3Combine lime juice, tomato juice, diced tomato, and onion in a bowl.
- 4Add the cooked shrimp and stir to coat; chill for at least 15 minutes.
- 5Stir in chopped cilantro and season with salt to taste.
- 6Serve chilled in bowls with popcorn and plantain chips on the side.
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