Ceviche Ecuatoriano (Seafood in Citrus)
From: Ecuador
Servings:
4
Difficulty:
Medium
Ingredients
- 600g very fresh white fish or shrimp (or combination), cut into bite-size pieces
- ¾ cup fresh lime or lemon juice
- ¼ cup fresh orange juice
- 1 red onion, thinly sliced
- 2 medium tomatoes, diced
- ¼ cup fresh cilantro, chopped
- 1-2 jalapeños or ají peppers, minced (optional)
- Salt and pepper to taste
- Optional: 1 tbsp ketchup (used in some coastal Ecuadorian styles)
- For serving: lime wedges, chifles or patacones (fried plantain), tostado (toasted corn), popcorn
Instructions
- 1. Lightly poach shrimp in boiling salted water for 2-3 minutes if using (or leave fish raw, Ecuadorian style often uses lightly cooked seafood).
- 2. In a glass or ceramic bowl, combine seafood with salt.
- 3. Pour fresh lime and orange juice over the seafood, just enough to coat.
- 4. Let sit at room temperature for 5-15 minutes until seafood becomes opaque.
- 5. Add red onion, tomato, cilantro, and optional jalapeños or ketchup. Toss gently.
- 6. Chill briefly so flavors meld (10-15 minutes in refrigerator).
- 7. Adjust seasoning with salt, pepper, and lime juice to taste.
- 8. Serve cold with the traditional Ecuadorian sides:
- - Chifles (thin fried plantain chips) or patacones (thick fried plantain)
- - Tostado (toasted corn) or popcorn
- - Lime wedges
- - Extra ají or hot sauce on the side