Ceviche De Camarones Ecuadorean Shrimp Cocktail
Bursting with vibrant flavors and a refreshing citrus zing, Ceviche de Camarones (Ecuadorian Shrimp Cocktail) is a tantalizing blend of succulent cooked shrimp, zesty lime and orange juice, and a touch of sweetness from ketchup. This traditional dish is elevated with the addition of crisp red onions, juicy tomatoes, and fresh cilantro, creating a perfect balance of bold and fresh ingredients. Creamy avocado and optional cooked corn kernels add delightful texture, while a hint of hot sauce brings a kick of heat. Served chilled with crunchy plantain chips or classic saltines, this no-fuss recipe is ideal for a light meal, appetizer, or festive party dish. Ready in under 30 minutes, this savory, citrusy ceviche promises to transport your taste buds to the coast of Ecuador.
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Recipe Information
Ingredients
- 500 grams Shrimp (medium-sized, peeled and deveined)
- 4 medium Tomatoes (diced)
- 1 large Red onion (thinly sliced)
- 6 medium Limes (juiced)
- 1 cup Orange juice (freshly squeezed)
- 1 cup Ketchup
- 0.5 cup Cilantro (chopped)
- 0.5 cup Cooked corn kernels (optional)
- 1 large Avocado (diced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Hot sauce (optional, to taste)
- 1 package Plantain chips or saltines (for serving)
Instructions
Bring a pot of water to a boil and add 1 teaspoon of salt.
Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and are fully cooked through. Avoid overcooking.
Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Once cooled, chop the shrimp into bite-sized pieces (if desired).
In a large mixing bowl, combine the lime juice, orange juice, and ketchup. Mix well to create a tangy and mildly sweet base.
Add the diced tomatoes, sliced red onion, and chopped cilantro to the bowl. Stir to combine.
Gently fold in the cooked shrimp, making sure it is evenly coated in the mixture.
Season with salt, black pepper, and hot sauce (if using). Adjust seasoning to taste.
Refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
Before serving, gently fold in the diced avocado and cooked corn kernels (if using).
Serve chilled with plantain chips or saltines on the side for scooping.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 92.7 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 5084 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
