How to Make Ceviche in Ecuador

Some posts on this site contain affiliate links, meaning if you book or buy something through one of these links, I may earn a small commission (at no extra cost to you!). Read the full disclosure policy here.

Ceviche in Ecuador is first cooked before marinated in lime juice.

Ceviche is one of the dishes that everyone loves but seems quite intimidating to make.

I learned how to make ceviche in Peru, which many people claim is the birthplace of the dish.

But I’ve also had ceviche in Mexico and while it’s exactly the same in Hawaii I learned how to make poke and kinilaw in the Philippines.

Not surprisingly ceviche can be found all over the coast in Ecuador but it’s possible to eat but not as common in the Andes in cities like Cuenca

However, Ecuadorian ceviche is quite different in preparation and custom. The seafood is poached first so it’s not completely cooked in acid.

In Peru you should never order ceviche for dinner as it is a lunch dish.

And if you’re eating it after lunch it means what you have been eating has been sitting there since noon.

Ecuadorian ceviche with shrimp and served next to popcorn.

But in Canoa I learned you could order it for dinner and perhaps the reason may be that the fish is actually cooked before added to the lime bath.

So if you want to know which dish is better I’d tell you neither, they are just different.
 

ALSO READ:  Cuy in Ecuador

 
The Ecuadorian way to make ceviche may be a little bit easier for people who are timid about eating seafood cooked with the acid of lime but both are delicious.

Ecuadorian ceviche with shrimp and served next to popcorn.

Ecuadorian Ceviche

Yield: 4-6 people
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This Ecuadorian shrimp ceviche uses cooked shrimp so is great for people who are afraid to try other ceviche.

Ingredients

  • 5 shrimp large
  • 2 rock lobsters
  • 2 tomatoes medium
  • 1 cucumber
  • 1 red onion small
  • 2 green pepper small
  • 4 lime
  • 1 tablespoon vegetable oil
  • 1 tablespoon mustard optional
  • salt and pepper to taste

Instructions

  1. Remove heads from shrimp and boil with rock lobster for 5 minutes or until cooked.
  2. While cooking chop tomatoes, cucumber, pepper and red onion and put into bowl.
  3. Remove shells from cooked shrimp and lobster, chop and add to bowl.
  4. Add juice from 4 lime, oil, mustard, salt and pepper and stir through.
  5. Serve with a generous portion of rice or popcorn if sharing as a snack.
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 190mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 10g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin it For Later: Ecuadorian Shrimp Ceviche

Love Ecuadorian food? Check out:

Bolon de Verde
Easy Cheese Empanadas
Pescado Encocado

If you can’t view the video above, please check out: How to make ceviche in Ecuador.

Join the Conversation

  1. Andi of My Beautiful Adventures says:

    LOVE your videos! I’m a huge fan of ceviche, yuuum!

  2. Kelly, Spirit Backpacker says:

    Brilliant timing! I am down the coast a bit in Puerto Lopez and was wondering how on earth to make this amazing ceviche here πŸ™‚ Thanks for the video!

  3. I normally don’t like seafood at all, but your video “recipe” has at least encouraged me to try ceviche. It looks scrumptious!

  4. Joseph Ratermann says:

    I love ceviche! Thank you for taking time to detail the recipe and include a video Ayngelina

  5. Martine @ Chompchomp says:

    Love ceviche, its such a light and refreshing dish.

  6. Sarah @ travelcake says:

    What I would do for a nice bowl of Ceviche right now! Living in Asia for the past 5 months, I haven’t really gotten the option on any restaurant menus. Thanks for sharing the recipe, I’ll head to the market and make my own! πŸ™‚

  7. Can’t wait to wrap my lips around some ceviche in Ecuador. How many portions does the above recipe serve?

  8. Ron | Active Planet Travels says:

    Wow that looks delish! I haven’t had Ceviche while out in Hawaii but I’m sure I’ll be keeping an eye out for it when I go to Central & South America here in a few short years. Thanks for the recipe…I’ll be “attempting” to make this when I get back home! πŸ˜€

  9. Linda Sherman says:

    I LOVE ceviche, especially the ceviche I enjoyed during my trip to Ecuador.

    I live on Kauai and there is a Mexican restaurant near me that makes a mean ceviche with a mix of shrimp and local catch of the day. One great thing about ceviche is that you can share it as an appetizer, so there is always room for ceviche!

  10. TammyOnTheMove says:

    I have never tried ceviche, as I have always been scared to catch some nasty food poisoning. Will have to try it when I go to Peru and Ecuador soon. I’ll try it at lunch time just to be on the safe side. πŸ™‚

  11. I haven’t had much ceviche around the world, but the best I did have was in Ecuador.

  12. Correction…not ‘everyone’ loves ceviche. I am definitely not a fan, and after she got food poisoning in Montanita, I don’t think a friend of mine is anymore either. Give me a street burger over ceviche any day!!!! Yeah, I know I’m tragic πŸ™‚

  13. I love ceviche! I like how each country has little variations of it; for example here in Mexico they’d never it it with rice but with fried tortillas called tostadas instead. Great vid!

  14. Diana Edelman says:

    Mmmm. I used to eat ceviche in Vegas a lot. Will have to try this when I have access to the ingredients again!

  15. Peruvian ceviche is my favorite, so I am quite jealous right there… This looks delicious!!

    1. Ayngelina Author says:

      Ecuadorian ceviche is slightly different but just as delicious.

  16. I don’t eat seafood, so I’m kind of sad about missing out on this major part of South American cuisine in Peru and Ecuador! Oh well, I’m sure I can find some fish-less dishes to enjoy πŸ™‚

  17. Pete @ HeckticTravels.com says:

    It’s a shame that Dalene doesn’t like seafood or fish. I would definitely make this often. Nice vid!!

  18. Never would have thought to add mustard.

  19. I can’t believe that the preparation of ceviche dish is so simple. I’ll download the video and hopefully I can recreate the dish on my simple kitchen for my family to try since they really love seafood dishes.

  20. Mmmm have to try to make it ! thanks for your recipe

    1. Ayngelina Author says:

      It is really delicious.

    2. Ayngelina Author says:

      Let me know how it goes!

  21. I love this dish. Had it first in Ecuador and no matter where I have it now it brings me back.
    Thanks.

  22. The best food here in Ecuador are the fresh shrimps and what would be better than a tasty Ceviche! I’m living in Ecuador and the seafood is definitely my favorite food here.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close
Β© Copyright 2021. Bacon Is Magic. All rights reserved
Close
Skip to Recipe