Ecuadorian Shrimp Ceviche

Patricia Loyola

JBF Staff, Financial Manager

”Before I die I’ll have to have shrimp ceviche,” Patricia told us. “Every time I go home it’s the first thing I eat.” This recipe is her mother’s version of the traditional Ecuadorian dish.


  • 1 medium red onion
  • Juice of 3 limes
  • Salt and pepper to taste
  • 1 pound medium shrimp, peeled and deveined
  • 1 medium tomato, peeled and roughly chopped
  • 1/4 cup ketchup
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon vegetable oil


Peel onion and cut a 1/2-inch slice off the root end. Reserve. Thinly slice remaining onion and combine with the lime juice and a pinch of salt. Mix well and set aside.

In a medium saucepan, combine 4 cups water, the reserved onion slice, 2 teaspoons salt, and 1/4 teaspoon freshly ground pepper and bring to a boil. Add the shrimp and blanch for 1 to 2 minutes or until lightly pink. Remove shrimp with a slotted spoon and place in a bowl of ice water to stop the cooking. Reserve the cooking liquid and set aside to cool.

Drain the shrimp. In a blender, purée the tomato with 1 cup of cooled, reserved cooking liquid. Add the tomato mixture, shrimp, and ketchup to the onion and lime juice. Mix well, cover, and refrigerate for an hour.

Right before serving, add the chopped cilantro and oil and mix to combine. Taste for seasoning and add more salt and pepper if needed. Serve chilled, with plantain chips, popcorn, or roasted corn kernels for topping.


4 to 6 as an appetizer