Ceviche de Camaron

Name: Ceviche de Camaron
Yield: 2 servings
Cuisine: Ecuadorian
Ingredients: 500g shrimp, cooked and peeled; 1 cup lime juice; 1 cup tomato juice; 1 red onion, thinly sliced

Ceviche de Camarón/seh-VEE-cheh deh kah-mah-RON/

About this dish

Shrimp cured in a tangy tomato-citrus broth, served chilled with popcorn and plantain chips.

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Ingredients

🍤500g shrimp, cooked and peeled

🍋1 cup lime juice

🍅1 cup tomato juice

🧅1 red onion, thinly sliced

Method

Serves 2

Marinate the cooked shrimp in lime juice and tomato juice.

Add thinly sliced red onion and chopped cilantro.

Season with salt and a little mustard for tang.

Chill for at least 30 minutes to let the flavors meld.

Serve cold with popcorn and plantain chips.

✓ What Makes it Authentic

Ecuadorian shrimp ceviche is distinguished from other Latin American ceviches by its tomato-based, soupier broth.

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