Sticky Notes of Thoughts

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On Ecuadorian Ceviche (recipe)

IMG_2773 Hawaii ranks the top in racial diversity among US states. Although adjusting to the weather in Denmark was a challenge (wearing leather pants here is not necessarily a fashion statement but a practical decision to protect your legs from the biting winds that blow from Finland and Russia), I found the lack of racial diversity in Denmark more trying. What I didn’t expect was that the perceived unfriendliness of the Danes by the internationals here, has made a very small number of people from everywhere else bond so strongly to each other. The result is that before I could get a Dane to show me how to make rugbrød (their very dense rye bread that uses a sour dough starter), I was able to learn how to make an authentic* Ecuadorian ceviche. Refreshing and simple to make, I’m told it is usually served at lunch with rice and plantain chips. The Ecuadorian ceviche is different from other ceviches I’ve tried in that it has a lot of liquid, which transforms the plain rice.

Ecuadorian Shrimp Ceviche

  1. Finely mince 1 red onion. If pungent (as Danish onions tend to be), pour some hot water and steep it for 5 – 10 minutes, and then drain. Toss into a bowl.
  2. Finely mince the rest of the vegetables: 1/2 red pepper*, 1/2 green pepper*, 2 medium to large tomatoes (use the pulp and the seeds also as they contain most of the glutamate, the meaty flavor you get from tomatoes), and some cilantro leaves (a bunch, if you like cilantro, less if you don’t). Toss into the bowl with the minced red onions.
  3. Peel about 400 g of large shrimp (using frozen shrimp with shells is fine), setting aside the shells. Clean the shrimp (take out the gut with a knife). In a small pan, cook the shrimp shells with 1 1/2 to 2 cups of water (just enough to cover the shells) and boil for a few minutes to release more flavor from the shells. Strain the shells out, and place the cleaned shrimp into the liquid to quickly cook the shrimp through.
  4. When the shrimp is cooked, place both the shrimp and its cooking liquid into the bowl with the minced vegetables.  Add 1/3 – 1/2 cup of ketchup until the liquid turns reddish. Squeeze 1 lime. Adjust the seasoning with salt and pepper.
  5. Served with plain hot rice (I used short grain rice but they usually serve medium or long grain rice) and plantain chips.

A big mahalo/tusind tak to my instructor Nervo Xavier Verdezoto and for his friendship.

*Peppers are optional. In the authentic version, green peppers can be sometimes included but red peppers don’t make an appearance in Ecuador.


4 comments on “On Ecuadorian Ceviche (recipe)

  1. this abundant life
    March 2, 2015

    This looks really good. One of my favorite foods. I usually just let the shrimp cook in the lemon or lime juice but I may have to try the boiling technique. Thanks!


    • lavayoda
      March 4, 2015

      This was my first experience with a ceviche that had so much liquid. DO NOT discard the liquid after you fished out all the shrimp… it is delicious poured as a sauce on rice.


  2. nervoxavier
    March 3, 2015

    it could work also for breakfast but without the rice mostly with plantains – patacones or chifles in Spanish 🙂

    Liked by 1 person

    • lavayoda
      March 4, 2015

      Ceviche for breakfast!? Why have I not visited Ecuador yet?

      Liked by 1 person

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This entry was posted on March 1, 2015 by in Culture, Recipes and tagged , , .
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