Ceviche (also written seviche or cebiche and pronounced "seh-BEE-chay") is a dish made of seafood "cooked" in acidic juices of lemons limes (or other acidic juices) and served with bread or crackers.
There is some debate whether ceviche originates from Peru or Ecuador. This recipe is a version of the classic Ecuadorian recipe. Because ceviche recipes are so diverse from restaurant to restaurant (never mind the even larger regional differences), this is a recipe with the most basic ingredients. Unlike the Ecuadorian ceviche, the Peruvian ceviche does not contain tomatoes or ketchup.
Precooking the Seafood
Unlike in ceviches in other countries, Ecuadorian ceviches call for precooking the seafood before marinading because of policies due to a cholera outbreak in the 1990's. This does change the flavor and texture of the fish a bit, but not for better or worse. As long as you are using the freshest seafood, you should not have any issues. Try experimenting with a half batch using raw fish and a half batch using precooked fish to see which you and your guests prefer.
Seafood Choice
There are a lot of options of which type of seafood to use in this recipe. The most popular choice in Ecuador, especially in the capital of Quito, is shrimp. You can also use other shellfish: scallops, clams, mussels, and conch all work really well. If you would like, you can use a combination of both the white fish and the shellfish like in the recipe for Ceviche Mixto.
If you are concerned about where your seafood comes from, you can consult this regional fish guide (US only) to ensure you are responsibly consuming your seafood.
Ecuadorian Ceviche
(Serves 6)
Prep time: 20 minutes
"Cook" time: at least 2 to 3 hours of marinating
Ingredients
- 1 and 1/2 lbs shrimp (shelled, deveined, and chopped into small bite-sized pieces)
- 1/2 cup white beans (substitute corn kernals)
Marinade
- 1 cup water
- 1 lb. medium tomatoes,
- 1/4 cup fresh lemon juice (juice of one lemon)
- 3/4 cup fresh orange juice (juice of three lemons)
- 1/4 cup ketchup
- 2 Tablespoons chopped cilantro or parsley
- 2 green onions, diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 Tablespoon olive oil
- salt and pepper to taste
- Optional: one jalapeño, minced
Procedure
- Prepare marinade by whisking together all of the ingredients in a bowl.
- Lightly boil shrimp in salted water (or white wine) until just pink. Rinse under cold water to prevent them from over-cooking
- Add the shrimp to the marinade with beans and let sit for 2 to 3 hours in fridge. Other ceviches sit for longer, but since the shrimp is pre-cooked, it is not necessary.
- Serve in a lettuce-lined martini or margarita glass or any other single serving sized dish.
Accompany with a slice of avocado and a lime wedge. Also, try some salted crackers, popcorn, crusty bread, or crispy tortillas on the side.
See also:
Timothy Dzurilla - Dzurilla has been writing about food and food culture for 7 years for various on and off line newspapers. Currently in graduate school ...
