Ecuadorian Ceviche Cups
Ecuador's ceviche is radically different from Peruvian — it uses cooked shrimp (not raw marinated fish) in a tomato-orange-lime broth, served with popcorn, toasted corn and plantain chips. The sweet, tangy, prawn-loaded soup-style ceviche is served in cups — the viral cup format makes it the ideal street food.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix tomato purée, orange juice, lime juice and ketchup into a tangy sauce. Season with salt.
About 5 min
Add cooked shrimp, soaked red onion, coriander and green chilli to the sauce. Toss gently.
About 14 min
Refrigerate 15 minutes for flavours to meld. The shrimp should be cold and well marinated.
About 14 min
Serve in tall cups or bowls with some of the liquid pooled in the bottom.
About 14 min
Top each cup with popcorn, toasted corn and plantain chips on the rim. The contrast of crunchy toppings with the juicy ceviche is essential.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 28 g
- Carbs
- 26 g
- Fat
- 6 g
- Fibre
- 4 g
- Sugar
- 12 g
- Sodium
- 820 mg
Contains: shellfish
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Recipe by Boon Tools.