Ecuadorean Ceviche
Author: Kitchens
  • 1/2 Cup chopped cilantro
  • 3 small red onions; peeled, halved and thin
  • freshly ground pepper to taste
  • 3 strips bacon; diced
  • 1 1/2 Cups dried corn; (see note).
  • 1 1/2 teaspoons seafood seasoning
  • 6 Tablespoons freshly squeezed lime juice
  • 1 teaspoon salt; plus more to taste
  • 2 1/2 pounds medium shrimp; peeled and deveined
  • 6 very ripe plum tomatoes peeled and chopped coarsely
  • 1/4 Cup ketchup
  1. In a medium saucepan, bring 3 cups of water to a boil over high heat. Add the seafood seasoning, 2 tablespoons of the lime juice and 1 teaspoon salt and stir to combine. Add the shrimp and simmer for 2 minutes. Remove from the heat and transfer the shrimp and liquid to a large bowl. Set aside.
  2. Place the tomatoes in the container of a blender and puree. Transfer puree to a bowl and add the remaining 4 tablespoons lime juice, the ketchup and cilantro and stir until combined. Stir in the onions. Pour this mixture over the shrimp and liquid and stir until combined. Season to taste with salt and pepper. Chill at least 2 hours.
  3. Meanwhile, heat a medium skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat, 6 to 7 minutes. Using a slotted spoon, remove the bacon and reserve for another use. Add the dried corn to the skillet and cook, stirring, until the corn is browned and crispy, about 5 minutes. Transfer to a small bowl and sprinkle with salt.
  4. When the ceviche is chilled, spoon it into bowls. (Leftover liquid can be put to another use or discarded.)
Note: Available in Spanish grocery stores or by mail from specialty food stores.
Recipe by Recipes at