Ecuadorian Shrimp Ceviche

Ingredients

• 2 lb Shrimp, whole with head, body and tail (Keep heads for broth, tails for ceviche; remove shells and clean)
• 1.5 tbsp Garlic paste (Prefer paste for stronger flavor)
• 1 tbsp Salt
• 1 pinch Black pepper
• 3 Red onion (Cebolla colorada) (Wash well, slice thinly)
• 4 Tomatoes (Use two for blending, two for diced pulp; optional: remove seeds)
• 2 tbsp Tomato sauce (salsa de tomate) (Adds richness to the blended liquid)
• 0.5 cup Water (For blending tomatoes)
• 15 Lemons (Large lemons; juice only)
• 1 bunch Cilantro (culantro) leaves (Finely chopped)
• 1 tbsp Cooking oil (optional) (Adds a subtle richness)
• 0.5 cup Popcorn kernels (canguil) (To be popped in oil; serves as crunchy garnish)
• 1 pinch Paprika (optional) (Adds a subtle smoky note)

Instructions

1. Clean and prepare shrimp

   Rinse the whole shrimp. Remove the heads and set them aside for the broth. Keep the bodies and tails for the ceviche. Using a sharp knife, make a shallow incision along the back of each shrimp and pull out the digestive tract completely.

   Time: PT15M

2. Make shrimp‑head broth

   Place the reserved shrimp heads in a large pot. Add 1.5 tbsp garlic paste, 1 tbsp salt and enough water to just cover (about 2 cups). Bring to a gentle simmer over medium‑low heat and cook for 10 minutes, stirring occasionally, until the liquid turns a light pinkish color.

   Time: PT10M

   Temperature: Medium‑low heat

3. Slice onions

   Wash the red onions thoroughly, then slice them thinly into half‑rings.

   Time: PT5M

4. Prep tomatoes

   Dice two of the tomatoes into small pieces for blending. Dice the remaining two tomatoes into small cubes; optional: remove seeds for a smoother texture.

   Time: PT5M

5. Blend tomato liquid

   Add the diced tomatoes, 2 tbsp tomato sauce and 1/4–1/2 cup water to the blender. Blend until smooth, then pour through a fine mesh strainer, pressing the pulp to extract as much liquid as possible. Discard the thick residue.

   Time: PT5M

6. Combine tomato liquid with broth

   Stir the strained tomato liquid into the simmering shrimp‑head broth. Let it cook together for another 3 minutes so the flavors meld and the mixture thickens slightly.

   Time: PT3M

   Temperature: Medium heat

7. Cook the shrimp

   Add the cleaned shrimp bodies and tails to the broth. Sprinkle a pinch of black pepper (and optional paprika). Cook, stirring gently to keep the shrimp separate, for exactly 5 minutes. Remove from heat as soon as the shrimp turn opaque.

   Time: PT5M

   Temperature: Medium heat

8. Pop the canguil (popcorn)

   Heat a thin layer of oil in a pan over medium heat. Add the popcorn kernels, cover, and shake the pan frequently. When popping slows (about 5 minutes), remove from heat and transfer to a bowl.

   Time: PT5M

   Temperature: Medium heat

9. Assemble the ceviche

   In a large mixing bowl combine the cooked shrimp, the tomato‑broth liquid, sliced onions, diced tomato pulp, juice of the 15 lemons, optional 1 tbsp oil, and the chopped cilantro. Toss gently until everything is evenly coated.

   Time: PT5M

10. Serve

    Divide the ceviche among serving plates or bowls. Garnish with extra cilantro and a generous handful of popped canguil on the side. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

240

Protein

30 g

Carbohydrates

15 g

Fat

8 g

Fiber

2 g