Ecuadorean Shrimp Ceviche with Oranges
Bright, zesty, and bursting with tropical flavors, Ecuadorean Shrimp Ceviche with Oranges is a refreshing twist on a classic Latin American dish. Succulent, tender shrimp are quickly poached and chilled, then bathed in a vibrant citrus marinade of freshly squeezed orange and lime juices, highlighted with the sweet aroma of orange zest. Complemented by crisp red onions, juicy tomatoes, spicy jalapeño, and fragrant cilantro, this ceviche delivers the perfect balance of sweet, tangy, and spicy. The optional addition of creamy avocado adds indulgent richness, while crunchy plantain or tortilla chips make the ideal accompaniment for serving. Ready in just 30 minutes, this versatile dish is perfect as a light appetizer, a dazzling party snack, or a refreshing summer meal.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 whole Oranges (large, juiced and zested)
- 4 whole Limes (juiced)
- 0.5 cup Red onion (thinly sliced)
- 2 medium Tomatoes (diced)
- 0.25 cup Cilantro (fresh, chopped)
- 1 large Jalapeño (seeded and finely chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Olive oil (extra virgin)
- 1 large Avocado (diced, optional, for garnish)
- 2 cups Plantain chips or tortilla chips (for serving)
Instructions
Bring a pot of salted water to a gentle boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Immediately transfer them to an ice bath to stop the cooking process.
Once cooled, drain the shrimp and chop them into bite-sized pieces. Set aside.
In a large bowl, combine the orange juice, orange zest, lime juice, and olive oil. Whisk together until well combined.
Add the sliced red onion, diced tomatoes, chopped cilantro, jalapeño, salt, and pepper to the bowl. Stir gently to combine.
Fold in the chopped shrimp, making sure it is well coated in the citrus dressing. Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes to allow the flavors to meld.
Before serving, taste the ceviche and adjust seasonings if needed. Add the diced avocado if using.
Serve the ceviche chilled with plantain chips or tortilla chips for scooping.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 15.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1254 mg | 27% | |
*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.
