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Ecuadorian Shrimp Ceviche
Recipe by Deivid Chefsito đ
A bright, tangy Ecuadorian-style shrimp ceviche made with fresh shrimp heads for a flavorful broth, juicy lemon juice, tomato puree, red onion, cilantro and a side of crispy popcorn (canguil). Perfect as an appetizer or light main dish.
MediumEcuadorianServes 6
Printable version with shopping checklist
Source Video
37m
Prep
23m
Cook
10m
Cleanup
1h 10m
Total
Cost Breakdown
Total cost:$30.24
Per serving:$5.04
Critical Success Points
- ⢠Removing the shrimp digestive tract completely
- ⢠Simmering shrimp heads to extract a flavorful broth
- ⢠Cooking shrimp for exactly 5 minutes to avoid overcooking
- ⢠Balancing the amount of tomato broth and lemon juice for proper acidity
- ⢠Popping popcorn without burning
Safety Warnings
- ⢠Handle raw shrimp with clean hands and sanitize all surfaces to avoid crossâcontamination.
- ⢠Cook shrimp to an internal temperature of 145°F (63°C).
- ⢠Hot oil used for popcorn can cause burns; keep a lid nearby and do not leave unattended.
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