A bright, saucy take on shrimp ceviche
Ecuadorian-style shrimp ceviche is often more saucy than the seafood-and-citrus mixtures served elsewhere in Latin America. This home-kitchen version pairs cooked shrimp with a tomato-citrus sauce, sliced onion and cilantro. It is refreshing enough for a warm afternoon but substantial enough to serve as a light meal with something crisp alongside it.
For about four appetizer servings, gather 1 pound of peeled, deveined shrimp; 2 medium ripe tomatoes; 1/2 cup orange juice; 1/3 cup freshly squeezed lime juice; 1/2 small red onion; a handful of cilantro; and salt. A small amount of finely chopped fresh chile is optional. You will also need water for cooking the shrimp and a bowl of ice water for cooling it. The orange juice softens the lime’s sharpness, while the tomatoes give the sauce body and a savory sweetness.
Cook the shrimp, then cool it promptly
Bring a pot of water to a gentle simmer. Add the shrimp and cook just until they are fully cooked: they should be opaque and firm, with no translucent center. For a temperature check, seafood is generally cooked to 145°F (63°C); checking the thickest part is easiest with larger shrimp. Cooking time varies with size, so watch the shrimp rather than relying only on a timer. Overcooked shrimp can turn rubbery.
Lift the shrimp out and transfer them to the ice water to stop the cooking. Once cool, drain them well and refrigerate while you prepare the sauce. If the shrimp are large, cut them into bite-size pieces; smaller shrimp can stay whole. Keep raw shrimp and their juices away from the ready-to-eat vegetables, and wash hands, utensils and surfaces that touched them before preparing the sauce.
Mix the tomato-citrus sauce
Finely dice one tomato and blend or grate the other until pulpy. Thinly slice the red onion. If you prefer a milder onion flavor, briefly rinse the slices in cool water and drain them thoroughly. In a bowl, combine the diced and pulpy tomato with the orange and lime juices, then stir in the onion. Season with salt a little at a time. The sauce should taste lively and well balanced, with enough seasoning to stand up to the chilled shrimp.
Fold in the cooked, cooled shrimp, chopped cilantro and chile, if using. Refrigerate for about 15 to 30 minutes so the flavors come together, then taste again. Tomatoes and oranges vary in sweetness, so add a little more lime if the sauce seems flat or a splash more orange juice if it tastes too sharp. Serve with a spoon to catch the sauce. For a smoother texture, you can blend both tomatoes instead of dicing one, though the finished dish will have less bite.
Serve it crisp and keep it cold
Spoon the ceviche into small bowls and offer plantain chips, toasted corn or another crunchy accompaniment. Sliced avocado is a gentle contrast to the tart sauce. You can make the tomato-citrus base ahead and refrigerate it separately, then fold in the chilled shrimp closer to serving time. That keeps the shrimp from sitting too long in the acidic sauce and lets you adjust the seasoning just before guests arrive.
Although citrus changes the texture and appearance of seafood, citrus curing does not make raw seafood equivalent to cooked seafood. This recipe starts with fully cooked shrimp for that reason. Keep the finished ceviche refrigerated until serving, and avoid leaving it at room temperature for more than two hours, or one hour in very hot conditions above 90°F (32°C). Refrigerate leftovers promptly in a covered container and enjoy them within a day or two for the best texture.
