Ceviche de Camarón Recipe

What I love about this Ecuadorian shrimp ceviche is that the shrimp are briefly cooked before they meet the lime, rather than being “cooked” entirely by citrus. That five-minute simmer gives you plump, dependable shrimp and a clean sweetness that works beautifully with the sharpness of two limes. The finished ceviche is also more like a bright, spoonable seafood salad than a dry pile of shrimp: chopped tomatoes, onion, cilantro, orange juice, ketchup, and the canned hot sauce create a tangy red broth that you can happily scoop up with a spoon. The balance here is especially distinctive. Lime juice brings the unmistakable ceviche bite, while the quarter cup of orange juice rounds off the acidity without making the dish taste sweet. Ketchup may sound unexpected, but the two tablespoons provide just enough tomato richness and gentle sweetness to tie the juices together. The hot sauce adds heat and color, so the final dish can range from pleasantly warm to genuinely fiery depending on the brand. If your canned hot sauce is very intense, add it gradually and taste before using the full 15-ounce can; different products vary dramatically in heat and salt. For the best texture, do not overcook the shrimp. As soon as they turn opaque and curl, drain them and cool them promptly before mixing with the lime juice and vegetables. I like to dice the tomatoes fairly small, slice the onion thinly, and let the onion sit in a little of the lime juice for several minutes first. That softens its raw edge while keeping some crunch. Chill the assembled ceviche for at least 20 to 30 minutes if you have time, but add most of the cilantro close to serving so it stays fresh and green. Taste at the end—between the hot sauce, ketchup, and citrus, the seasoning can shift as it rests. This makes six generous portions and is an easy dinner when you want something refreshing rather than heavy, especially on a warm evening. Serve it cold in bowls with toasted or plain popcorn, a classic Ecuadorian accompaniment that is ideal for scooping up the broth. Patacones, crisp plantain chips, avocado, or simple white rice also pair well. I often put extra lime wedges and chopped cilantro on the table, along with a milder hot sauce for anyone who wants more heat without changing the whole bowl.