Laylita, a blogger friend from Ecuador, says that in her home country, shrimp ceviche is very popular, especially in coastal regions. I love this easy recipe, which differs from other ceviche recipes because you cook the shrimp. That makes this dish ideal for those who cannot eat raw seafood. This is a flavorful, low-calorie dish. I hope you like it!
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Ecuadorian Shrimp Ceviche
Makes 4 to 6 servings
Ingredients
2 pounds cooked shrimp, peeled and deveined
2 small red onions, sliced super thin
4 tomatoes, thinly sliced
Juice of 15 to 20 lemons
Juice of an orange
1/2 cup tomato sauce
1 bunch cilantro, finely chopped
Salt and oil
Preparation
- Rinse the sliced onions with salt and water, then rinse again.
- Mix all ingredients. Let stand in the refrigerator for at least two hours.
- Served with chili, plantain chips, or fried plantains.
Laylita recommends serving it as they do in Ecuador: with fried green plantains (tostones or patacones).
