Can I use frozen shrimp for this recipe?
Yes, you can use frozen cooked shrimp. Make sure to thaw them completely and pat them dry before adding to the ceviche.
LUNCH
Ecuadorian Shrimp Ceviche with Crispy Plantain Chips
This vibrant Ecuadorian Shrimp Ceviche offers a refreshing burst of citrus and fresh herbs, perfectly complemented by the satisfying crunch of homemade plantain chips. It's a light yet flavorful meal, ideal for a warm day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the cooked shrimp, sliced red onion, diced tomato, and chopped cilantro.
02
In a separate small bowl, whisk together the orange juice, lime juice, and salt. Pour this mixture over the shrimp and vegetable mixture. Gently toss to combine. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
03
While the ceviche chills, prepare the plantain chips. Peel the green plantains and slice them very thinly using a mandoline or a sharp knife.
04
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F/175°C. Carefully add a single layer of plantain slices to the hot oil.
05
Fry the plantain slices for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt while still warm.
06
Serve the chilled Ecuadorian Shrimp Ceviche immediately with the freshly made crispy plantain chips on the side.
About This Recipe
This vibrant Ecuadorian Shrimp Ceviche offers a refreshing burst of citrus and fresh herbs, perfectly complemented by the satisfying crunch of homemade plantain chips. It's a light yet flavorful meal, ideal for a warm day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best flavor, use freshly squeezed citrus juices. Adjust salt to taste after chilling. Ensure plantains are green and firm for crispy chips.
Easy Substitutions
If cooked shrimp is unavailable, you can quickly boil raw shrimp for 2-3 minutes until pink and opaque. For a spicier kick, add a finely diced jalapeño or aji pepper to the ceviche. If green plantains are hard to find, serve with store-bought tortilla chips or corn tostadas.
Storage & Reheating
Ecuadorian Shrimp Ceviche is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture of the shrimp may change. Plantain chips are best consumed immediately but can be stored in an airtight container at room temperature for up to 2 days.
Serving Suggestions
Serve the ceviche in individual bowls or martini glasses for an elegant presentation. Offer extra lime wedges on the side for those who prefer more tang. A small side of avocado slices or cubes would also be a delicious addition. Pair with a light, crisp white wine or a cold beer.
Common Mistakes
Overcooking the shrimp: If using raw shrimp, cook them just until pink and opaque to avoid a rubbery texture. Not chilling the ceviche long enough: The flavors need time to meld and for the red onion to mellow. Slicing plantains too thick: This will result in chewy, not crispy, chips. Overcrowding the frying pan: Fry plantain chips in batches to maintain oil temperature and ensure even crisping. Not salting plantain chips immediately: Salt adheres best when the chips are still warm from frying.
Frequently Asked Questions
What kind of plantains should I buy?
Look for green, unripe plantains. They should be firm to the touch and have no black spots.
Can I make the ceviche ahead of time?
While best fresh, you can prepare the ceviche up to 1 hour in advance. The longer it sits, the more the flavors will meld, but the texture of the shrimp may soften.
Is this ceviche spicy?
This recipe is not inherently spicy. You can add finely diced jalapeño or aji pepper for heat if desired.
MORE TO KNOW
The key to authentic Ecuadorian ceviche is the balance of citrus, particularly the combination of lime and orange juice, which provides a unique sweetness and tang. Unlike Peruvian ceviche, Ecuadorian versions often use cooked shrimp and include tomato and orange juice, resulting in a milder, more approachable flavor profile. The thinness of the plantain slices is crucial for achieving maximum crispiness; a mandoline slicer is highly recommended for consistent results.
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