Everyone loves ceviche, but have you tried the Ecuadorian version of this delicious freshness?

In the world of coastal cuisine, few dishes embody vibrancy and wellness quite like Ecuadorian shrimp ceviche. Celebrated across Latin America, this dish is more than a meal — it’s an expression of sunshine, ocean breeze, and the healing simplicity of whole, natural ingredients.

Unlike the Peruvian version, Ecuadorian ceviche is uniquely refreshing and slightly more comforting, combining citrus-marinated cooked shrimp with a tomato-based broth. It’s light yet satisfying, this low-glycemic high protein recipe is rich in nourishment, and naturally hydrating — making it a perfect wellness-friendly dish for the UAE’s warm climate.

Ceviche is a reminder that nourishing food doesn’t have to be complicated. With minimal cooking, zero processed ingredients, and a focus on brightness and balance, Ecuadorian shrimp ceviche aligns beautifully with a mindful, health-forward lifestyle.

Below is a traditional home-style recipe — clean, vibrant, and unmistakably Ecuadorian — crafted exactly as it’s enjoyed in coastal families across the country.

🌿 Traditional Ecuadorian Shrimp Ceviche Recipe

Ingredients

• 1 pound shrimp, peeled and deveined
• 4 tomatoes, finely chopped (blend ¾ of them and reserve the rest)
• 1 orange, juiced
• 4–6 limes, juiced (adjust based on acidity preference)
• 1 small red onion, very thinly sliced
• 2–3 tbsp tomato purée
• 1–2 tbsp fresh cilantro, chopped
• Salt, to taste
• Water, to boil shrimp

Instructions

1. Prepare the Shrimp

• Bring a pot of lightly salted water to a boil. Add the shrimp and cook for 1–2 minutes, just until pink and firm. Quickly transfer them to cold water to stop cooking. (Save shrimp broth to add at the end if needed.)
• Cut into smaller pieces if preferred.

2. Prepare the onion

• Thinly sliced the red onion, place it in a bowl with a pinch of salt and a splash of cold water. Rinse and drain. This reduces sharpness and enhances color, consistent with Ecuadorian technique.

3. Make the ceviche base 

• Blend ¾ of the chopped tomatoes until smooth.
• In a bowl, combine: The blended tomatoes, Fresh orange juice, Lime juice, A pinch of salt
• Stir well until the mixture becomes a smooth, bright broth.

3. Assemble the ceviche 

• Add the cooked shrimp, thinly sliced red onion, chopped tomatoes, and mix
• Add 3-4 tbsp of tomate purée to taste (original recipe uses ketchup, we swap it to tomato purée for brighter and healthier taste)
• Add fresh cilantro
• Taste and adjust acidity or salt. Traditional ceviche should balance citrus brightness with a lightly sweet, savory undertone from the ketchup and orange juice.
• If the mixture is too thick, add a splash of shrimp stock water to loosen it.

5. Rest and serve

• Let the ceviche rest in the refrigerator for 20–30 minutes, allowing the flavors to harmonize.
• Serve cold with the traditional sides: green plantain patacon, chifles, tostado, or popcorn.

Why This Dish Fits a Wellness Lifestyle…

Ecuadorian shrimp ceviche is naturally aligned with a health-centered approach to eating:

• High in lean protein from shrimp
• Rich in vitamin C from tomatoes, lime, and orange
• Anti-inflammatory due to fresh herbs and citrus
• Hydrating and low in fat
• Whole-food ingredients, free of additives

It’s a dish that nourishes without weighing you down — ideal for light lunches, post-workout meals, or refreshing weekend dining.

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