Ecuador Ceviche de Camaron Recipe: I’m excited to share my favorite recipe for Ecuadorian ceviche de camarón! This delicious shrimp ceviche captures the vibrant flavors of Ecuador and brings a refreshing twist to any meal. With fresh ingredients and simple steps, you’ll be amazed at how easy it is to make a dish that feels like a taste of the coast.
When I first tried ceviche de camarón, I fell in love with its tangy lime flavor and the crunch of fresh vegetables. The best part? It’s perfect for warm days or as a light appetizer at gatherings. I can’t wait to show you how to whip up this delightful dish that is not only tasty but also a real crowd-pleaser.
Join me as I guide you through a step-by-step recipe that highlights the best of Ecuadorian cuisine. Whether you’re a ceviche expert or a newcomer to seafood dishes, I promise you’ll enjoy making and tasting this shrimp ceviche. Let’s get started!
Historical Background
Ceviche de camarón has a rich history that ties closely to Ecuadorian culture. This delicious dish reflects both its origins and its evolution through time. Understanding the background of ceviche helps me appreciate its place in Ecuadorian cuisine.
Origin of Ceviche in Ecuador
Ceviche is believed to have roots that trace back over two thousand years. Some claim it originated in the coastal regions of Peru, but many Ecuadorians are proud to consider it a part of their culinary heritage. The dish evolved as coastal communities sought innovative ways to prepare fresh seafood.
Historical accounts suggest that the practice of marinating fish in citrus was influenced by Andalusian women of Moorish descent. This blend of cultures led to the unique Ecuadorian twist on the classic recipe, where shrimp is often highlighted. The fresh flavors found in ceviche de camarón make it an essential dish along the coast of Ecuador.
Popularity and Regional Variations
Ceviche de camarón is especially popular in beach towns, where fresh shrimp is readily available. It’s often enjoyed during lunch on warm days, making it a go-to dish for locals and tourists alike. Ceviche can also vary by region, showcasing different ingredients and preparation styles.
For example, in some areas, you might find the shrimp ceviche served in a tomato-based sauce, while others favor a lighter, citrus-heavy blend. The versatility of ceviche allows it to be adapted for various tastes, which helps explain its widespread appeal throughout Ecuador. Whether served casually or in a fine dining setting, ceviche remains a cherished dish across the country.
Ingredients Breakdown
When making Ecuador Ceviche de Camaron, choosing the right ingredients is essential. Quality shrimp, fresh produce, and the right herbs and seasonings make a big difference in flavor. Let’s look closely at each of these key components.
Selecting Quality Shrimp
When I pick shrimp for ceviche, I always choose fresh or frozen shrimp that are pristine. Look for shrimp that are firm and slightly translucent. If you’re buying fresh shrimp, they should have a light ocean smell, not a strong fishy odor.
Consider the size, too. Medium to large shrimp work best for this recipe. I often prefer peeled and deveined shrimp, as it saves time. If I use frozen shrimp, I make sure to thaw them properly before cooking. A quick soak in cold water does the trick.
Freshness of Produce
Fresh ingredients really bring out the best in ceviche. I always use ripe tomatoes, red onions, and limes. Tomatoes should be juicy and vibrant, while red onions offer a nice crunch and mild sweetness.
Limes are crucial for that zesty kick! I squeeze fresh lime juice for the marinade, making sure to avoid bottled juices, as they can lose flavor. Fresh cilantro is my go-to herb, adding brightness. I always check for vibrant green leaves without wilting.
Herbs and Seasonings
In terms of herbs and seasonings, I keep it simple. Cilantro is a must, providing an aromatic taste that complements the shrimp. I also use a pinch of salt and pepper to enhance the flavors.
For a twist, I add a splash of orange juice. It balances the acidity and adds a subtle sweetness. Always taste as I go, adjusting the seasoning to my preference. The right mix will help elevate the dish to a whole new level!
Required Kitchen Tools
When making Ecuadorian Ceviche de Camaron, having the right tools makes the process smoother. Here’s what I use:
- Cutting Board: This is essential for chopping veggies like onions and tomatoes.
- Chef’s Knife: A sharp knife helps in slicing shrimp and other ingredients easily.
- Mixing Bowl: I prefer a medium to large bowl for combining all the ingredients.
- Measuring Cups and Spoons: Accurate measurements are key for the lime juice and spices.
- Juicer: A hand juicer helps to get the most juice from fresh limes.
For prep time, I usually spend about 1 hour 20 minutes. This includes cleaning and preparing the shrimp and chopping vegetables.
- Chilled Serving Dish: I like to serve my ceviche in a chilled bowl to keep it fresh.
- Refrigerator: A good fridge is necessary for chilling the ceviche before serving, usually for about 2 hours.
Optional:
- Blender: If I’m making a spicy sauce, a blender can help mix ingredients smoothly.
- Tongs: Useful for serving the shrimp without making a mess.
With these tools, I feel ready to create a delicious ceviche. Enjoy cooking!
Preparation Steps
To make the perfect Ecuadorian Ceviche de Camarón, you need to follow several key steps. It starts with cleaning the shrimp and then preparing the marinade. After mixing the ingredients, I allow everything to marinate to develop the flavors. Here’s how I do it.
Cleaning and Prepping Shrimp
First, I make sure the shrimp are fresh. I rinse them under cold water to remove any debris. Then, I peel off the shells and remove the tails. It’s important to devein the shrimp as well. This means taking out the dark vein that runs along the back of each shrimp.
Once cleaned, I chop the shrimp into smaller pieces if they are large. About 1-inch chunks work well. After they are cut, I pat them dry with paper towels. This helps the marinade stick better later.
Mixing the Marinade
For the marinade, I combine fresh lime juice, finely chopped onions, and a handful of chopped cilantro in a bowl. The lime juice is key as it not only adds flavor but also “cooks” the shrimp. I like to season it with salt and a little pepper to taste.
If I want a kick, I might add a splash of hot sauce. The mixture should smell fresh and vibrant. I stir everything well to make sure all the flavors blend together.
Combining Ingredients
Now it’s time to combine everything. I add the cleaned shrimp to the marinade. I make sure the shrimp are completely covered by the liquid for even flavor.
Next, I gently mix in diced tomatoes and diced cucumber for extra crunch. The colors in the bowl look beautiful! If I’m using avocado, I add that in last to keep it intact.
Once everything is combined, I let it sit for a few minutes before marinating further. This step makes sure the flavors start infusing right away.
Marination Time
I let the shrimp marinate in the refrigerator for at least 30 minutes. This allows the lime juice to work its magic on the shrimp. The shrimp will turn pink and firm up during this time.
If I have more time, I love to marinate for up to two hours. This lets the flavor deepen further. Just before serving, I taste it and may adjust the seasoning if needed.
Keeping an eye on the marination time is important. Over-marinating can lead to a mushy texture. After marination, I’m ready to serve my ceviche!
Serving Suggestions
When serving Ecuadorian Ceviche de Camarón, it’s important to enhance the dining experience with delicious sides and drinks. I love to pair the ceviche with traditional accompaniments that bring out the flavors and add variety to the meal.
Traditional Side Dishes
To really enjoy ceviche, I often serve it with chifles (thinly sliced plantain chips), patacones (twice-fried green plantains), or tostones. These sides have a satisfying crunch and complement the softness of the shrimp. They add texture and flavor to each bite.
I also like to include aji, a spicy Ecuadorian sauce made from peppers, which adds a flavorful kick. This sauce pairs perfectly with the ceviche, enhancing the overall taste. Another favorite side of mine is canguil, or popcorn, which offers a light, buttery flavor that contrasts nicely with the tangy ceviche.
Plating Techniques
Presenting the ceviche well can make the meal even more enjoyable. I often use a clear bowl to show off the vibrant colors of the shrimp, tomatoes, and cilantro. A garnish of fresh cilantro on top makes a beautiful addition.
For a fun twist, I like to serve ceviche in fried plantain cups. They add a festive touch and are perfect for scooping up the ceviche. To make this, I slice green plantains and fry them until golden, then mold them into small cups. It’s a delicious and eye-catching way to serve ceviche!
Pairing with Drinks
I believe the right drink can elevate a meal. I often choose a cold beer to accompany ceviche. A light, crisp lager works best, as it does not overpower the flavors of the dish.
Sometimes, I enjoy pairing ceviche with fresh fruit juices like lime or mango, which add a refreshing touch. These drinks balance out the acidity of the ceviche while enhancing its taste. Offering a selection of beverages makes the meal feel special and complete.
Nutritional Information
Ceviche de Camaron is not only tasty but also healthy. It offers a mix of key nutrients that can support a balanced diet.
Here’s a breakdown of the nutritional content for a typical serving:
| Ingredient | Amount | Calories |
|---|---|---|
| Shrimp (cooked, 4 oz) | 112 calories | 112 |
| Lime Juice (0.50 cup) | 31 | |
| Onions (0.50 cup, raw) | 22 | |
| Ketchup (1 tbsp) | 20 |
Total calories per serving can be around 200 calories or less.
Key Nutrients:
- Seafood: Shrimp is a great source of protein. It’s low in fat and provides essential vitamins and minerals.
- Vitamins: Lime juice adds vitamin C, which is good for your immune system.
- Fiber: Adding vegetables like onions and tomatoes enhances the fiber content.
Eating ceviche can be a healthy choice, especially if you’re looking for something light and flavorful. Enjoying it with fresh ingredients makes it a nutritious meal option.
Variations and Substitutions
There are many ways to enjoy ceviche de camarón. I love experimenting with different ingredients to create new flavors. Here are some tasty variations and substitutions you can try.
Vegetarian Options
For a vegetarian twist, I often substitute shrimp with hearts of palm or mushrooms. Hearts of palm have a similar texture and soak up the marinade well. Dice them into small pieces and let them marinate in lime juice, red onions, and cilantro. Mushrooms, such as portobellos, can be grilled first for a smoky flavor.
I also enjoy using coconut milk as a creamy base. Mixing it with lime juice and spices gives a unique twist. You can add chopped veggies like cucumbers or tomatoes for extra crunch and flavor.
Different Types of Seafood
Ceviche doesn’t have to be just shrimp. I love trying different seafood options. Fish ceviche is a delicious alternative. You can use firm fish like cod, snapper, or tilapia. Cut the fish into small cubes and let it marinate in lime juice until it becomes opaque.
Another option is seafood ceviche with a mix of shrimp, fish, and even scallops. Each type adds its own flavor and texture. Just make sure to adjust the marinade time according to the type of seafood you choose.
Adjusting Spice Levels
If I want to spice things up, I add arbol chiles or jalapeños. These peppers give a nice kick. For mild spice, I remove the seeds before chopping.
On the other hand, for those who prefer less heat, I skip the hot peppers altogether. Instead, I focus on flavor with cilantro, lime juice, and fresh herbs.
Adjusting the amount of lime juice can also change the zesty flavor profile. With all these options, I can customize my ceviche to fit any taste preference!
Tips and Tricks
Getting the right balance of flavors and ensuring safety are key when making Ceviche de Camarón. I’ve gathered some helpful tips to make your ceviche delicious and safe to eat.
Achieving Perfect Citrus Balance
To make ceviche, it’s important to use a mix of citrus juices. I prefer lime juice as the main flavor. Adding just a bit of lemon and orange juice brightens the dish.
Here’s a simple ratio I follow:
- Lime Juice: 1/2 cup
- Lemon Juice: 2 tablespoons
- Orange Juice: 2 tablespoons
This combination creates a refreshing flavor. Remember, too much acidity can overpower the shrimp. Taste as you go to ensure the balance is perfect.
Ensuring Safe Seafood Consumption
Using safe and fresh shrimp is crucial. I always buy shrimp that is firm and odorless. If you buy it raw, make sure it has been properly stored on ice.
For safety, marinate shrimp in citric acid. This “cooks” the shrimp without heat. Let it sit for at least 30 minutes so it absorbs the flavors fully. If using pre-cooked shrimp, reduce marinating time to avoid a rubbery texture.
Enhancing Flavors
I love to boost the flavors in my ceviche. Adding fresh herbs is my go-to trick. I use chopped cilantro for a vibrant kick.
In addition, a splash of tomato juice gives the dish added richness. I sometimes mix in diced tomatoes for extra texture. A few dashes of hot sauce can also bring some heat, depending on my mood.
Finally, never forget a pinch of salt and pepper to enhance everything. Seasoning right before serving helps keep the flavors fresh and bright.
Leftovers and Storage
When I make Ecuadorian ceviche de camarón, I often have some leftovers. It’s great to know how to store it properly!
To keep the ceviche fresh, I always use an airtight container. This helps prevent any odors from the fridge from mixing with my dish.
I find that ceviche can last up to 2 days in the refrigerator. After that, the shrimp may start to lose its texture and flavor.
Storage Tips:
- Chill it quickly: After serving, put any leftovers in the fridge right away.
- Serve it cold: For the best taste, enjoy leftovers chilled. It really makes the flavors pop!
- Check before eating: Always smell and look at the ceviche before eating. If it seems off, it’s better to be safe and not eat it.
Ingredients For the Ecuador Ceviche de Camaron Recipe
Marinade
Tomato and Citrus Marinade
Tomato Sauce
Orange Juice
Cilantro and Tomato Seasoning
Ketchup
Worcestershire Sauce
Mustard
Ceviche
Red Onion
Lemons
Water
Sallions
Shrimp
Cilantro
Cooking Instructions For the Ecuador Ceviche de Camaron Recipe
In a non-reactive container, combine the onion and lime juice. Four hours before you plan to serve the ceviche, combine half of the onion/lime juice mixture with the tomato-citrus marinade. Save the rest of the onion/lime juice mixture for garnish later.
In a saucepan, bring the scallions to a boil. Reduce heat to low and cook for 5 minutes. Add the shrimp, cover the pan and remove from heat. Let the shrimp soak for 2 minutes or until they turn pink. Drain and rinse with cold water. Discard the scallions.
In a non-reactive container, combine the shrimp, marinade and chopped cilantro. Cover and refrigerate for about 3 hours.
Season with Goya Adodo con Pimienta to taste and add Goya Salsita. Serve in individual containers, garnish with the rest of the onion/lemon mixture and cilantro sprigs. Serve with popcorn.
FAQ For the Ecuador Ceviche de Camaron Recipe
Question: What is the Ecuador Ceviche de Camaron recipe?
A: The Ecuador Ceviche de Camaron recipe is a popular Ecuadorian dish where shrimp is marinated in citrus juices like lime and orange, mixed with tomatoes, onions, cilantro, and other seasonings. It’s typically served cold and is perfect for a refreshing appetizer.
Question: How long should I marinate the shrimp for the Ecuador Ceviche de Camaron recipe?
A: For the Ecuador Ceviche de Camaron recipe, the shrimp should be marinated for about 30 minutes to 1 hour. This allows the shrimp to absorb the citrus flavors and achieve the desired texture.
Question: What are the main ingredients in the Ecuador Ceviche de Camaron recipe?
A: The main ingredients in the Ecuador Ceviche de Camaron recipe include fresh shrimp, lime juice, orange juice, red onions, tomatoes, cilantro, and a pinch of salt. Some variations also include avocado or corn.
Question: Can I use frozen shrimp in the Ecuador Ceviche de Camaron recipe?
A: Yes, you can use frozen shrimp in the Ecuador Ceviche de Camaron recipe. However, make sure to thaw them completely before marinating and ensure they are fresh and firm for the best taste.
Question: What side dishes pair well with the Ecuador Ceviche de Camaron recipe?
A: Common side dishes that pair well with the Ecuador Ceviche de Camaron recipe include plantain chips, toasted corn, or a simple avocado salad. These sides complement the tangy and fresh flavors of the ceviche.
Great Ecuador Ceviche de Camaron Recipe
Ingredients
Ceviche
- 6 Red Onion medium size finely chopped
- 4 Lemons juiced
- 4 cups Water
- 2 Sallions
- 1½ lbs Shrimp peeled and cleaned shrimp, with the tail left on
- 2 tbsp. Cilantro finely chopped
Marinade
- 8 oz Tomato Sauce
- 1/4 cup Orange Juice
- 1/4 cup Cilantro and Tomato Seasoning
- 1/4 cup Ketchup
- 1 tsp Worcestershire Sauce
- 1 tsp Mustard dijon
Instructions
- In a non-reactive container, combine the onion and lime juice. Four hours before you plan to serve the ceviche, combine half of the onion/lime juice mixture with the tomato-citrus marinade and shrimp. Save the rest of the onion/lime juice mixture for garnish later.
- In a saucepan, bring the scallions to a boil. Reduce heat to low and cook for 5 minutes. Add the shrimp, cover the pan and remove from heat. Let the shrimp soak for 2 minutes or until they turn pink. Drain and rinse with cold water. Discard the scallions.
- In a non-reactive container, combine the shrimp, marinade and chopped cilantro. Cover and refrigerate for about 3 hours.
- Season with Goya Adodo con Pimienta to taste and add Goya Salsita. Serve in individual containers, garnish with the rest of the onion/lemon mixture and cilantro sprigs. Serve with popcorn.
1 comment
This recipe really stood out because of how well the ingredients complemented each other. The balance of seasoning made each bite flavorful, and the texture was just right. I especially liked how easy it was to follow without any unnecessary steps.