Ecuadorian Ceviche

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Ecuadorean Shrimp Ceviche

The original Ceviche



Shrimp ceviche or ceviche de camarón is one of the most popular Ecuadorian Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach. One of the great things about this type of ceviche is that the shrimp are already cooked. So if you have health concerns or aren’t comfortable with the idea of trying to make homemade fish ceviche – which is typically raw fish “cooked” by the acidity of lime juice – then this one is perfect for you, especially if you want to try it for the first time. Though making fish ceviche with fresh high quality fish and keeping it refrigerated makes it a safe to make at home dish, so once you are comfortable with the shrimp variation I recommend that you try the fish one.

Comments

  1. UnknownNovember 17, 2017 at 4:08 PM

    Who would have ever thought that lime could 'cook' shrimp. My daughter asks for a special stop when she comes back to town to get ceviche ... not a midwestern food. grins

    Conna

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    Replies
    1. UnknownNovember 27, 2017 at 8:01 PM

      Definitely should try it, honestly lime only cooks fish with its acidity (used to prepare fish ceviche), but when preparing shrimp ceviche, the shrimp should be cooked first in boiling water with some salt, pepper and garlic. The acidity is not enough for cooking shrimp.

      As you represent the 100% of my comments i will do an entry about cooking a mixed Ecuadorean ceviche. (Shrimp and Fish)

      Delete

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