Ceviche de Camarón (Shrimp Ceviche) - Ecuadorian Style

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Description:

Ceviche de Camarón is a traditional Ecuadorian dish that's refreshing, zesty, and full of flavor. This seafood dish features shrimp that is "cooked" in the acidity of freshly squeezed lime juice, combined with a medley of vegetables and spices. It's perfect as a light main dish or an appetizer and is often served with chifles (plantain chips), popcorn, or tostado (toasted corn).

Here are the easiest and most popular locations to find Ecuadorian-style Shrimp Ceviche (Ceviche de Camarón) from street vendors:

Guayaquil

- Malecón 2000: The scenic riverside promenade is lined with food stalls and vendors, many of which sell ceviche de camarón. This popular spot is easy to find and great for enjoying food with a view of the river.

- Mercado Caraguay: One of the largest seafood markets in Guayaquil, offering fresh ceviche de camarón made right at the stalls.

- Calle Panama: A historic street known for its food vendors, where you can find delicious shrimp ceviche among other local dishes.

These locations are among the easiest and most popular places to find Ecuadorian-style shrimp ceviche from street vendors, offering a vibrant atmosphere and delicious food made from fresh, local ingredients.

Ingredients:

For the Ceviche:

- 1.5 lbs (680g) shrimp, peeled and deveined

- 1 large red onion, thinly sliced

- 3 large tomatoes, diced

- 1 medium cucumber, peeled, seeded, and diced

- 1 bell pepper (any color), finely diced

- 1-2 jalapeño peppers, finely chopped (optional, for heat)

- 1 bunch fresh cilantro, chopped

- 1/2 cup fresh orange juice

- 3/4 cup fresh lime juice (about 6-8 limes)

- 1/2 cup ketchup (traditional but optional)

- 2 tablespoons olive oil

- Salt and pepper to taste

For Serving:

- Chifles (plantain chips) or Tostado (toasted corn)

- Avocado slices (optional)

- Extra lime wedges

Instructions:

1. Prepare the Shrimp:

  - Bring a large pot of salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and are just cooked through. Do not overcook.

  - Drain the shrimp and immediately transfer them to an ice bath to stop the cooking process. Once chilled, drain again and chop the shrimp into bite-sized pieces if they are large.

2. Marinate the Shrimp:

  - Place the shrimp in a large mixing bowl. Add the freshly squeezed lime juice and orange juice to the shrimp, ensuring they are fully covered by the liquid. Let this marinate in the refrigerator for 30 minutes to 1 hour, allowing the flavors to meld.

3. Prepare the Vegetables:

  - While the shrimp is marinating, prepare the vegetables. Thinly slice the red onion and soak it in cold water for about 10 minutes to reduce its sharpness, then drain. Dice the tomatoes, cucumber, bell pepper, and finely chop the jalapeños if using.

  - Combine all the vegetables in a large bowl.

4. Mix Everything Together:

  - After the shrimp has marinated, add the chopped vegetables to the bowl with the shrimp.

  - Stir in the ketchup (if using), olive oil, and chopped cilantro. Mix everything well to ensure the shrimp and vegetables are evenly coated with the marinade.

  - Season with salt and pepper to taste.

5. Chill:

  - Cover the ceviche and refrigerate for at least 30 minutes before serving. This allows the flavors to develop further.

6. Serve:

  - Serve the Ceviche de Camarón chilled, accompanied by chifles, tostado, or popcorn. Garnish with avocado slices and extra lime wedges if desired.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 220 kcal

- Fat: 7g

 - Saturated Fat: 1g

- Protein: 24g

- Carbohydrates: 16g

 - Sugars: 6g

- Fiber: 3g

Notes:

- The ketchup adds a slight sweetness and depth to the ceviche, which is typical in Ecuadorian versions, but you can omit it if you prefer a more traditional citrusy flavor.

- The level of spiciness can be adjusted by the amount of jalapeño used or omitted entirely if you prefer a milder dish.

- Freshness is key in ceviche, so always use the freshest shrimp and vegetables available.

This recipe is a vibrant and healthy dish that's perfect for hot days or whenever you're craving something light and refreshing. The balance of citrus, sweetness, and a bit of spice makes Ecuadorian Ceviche de Camarón a standout dish in South American cuisine. Enjoy!

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