Make It Pop

Our brief exploration into Ecuador has taught us quite a bit. For instance, it is one of only two countries in South America that does not border Brazil and it also includes the Galapagos Islands. Mr. N was even able to point out Ecuador in his social studies class this past week! We’ve also learned that Ecuador is known for its variety of seafood ceviches and particularly for its shrimp ceviche, or Ceviche de Camaron.

This recipe couldn’t be any easier, making it great for a weeknight meal or a dinner party appetizer. We started by thinly slicing a few tomatoes and a red onion. 

We tossed them into a bowl and Miss A added our juices – key lime juice (but regular lime would work just as well) and bitter orange juice.

Then Mike and Miss A detailed the shrimp. Miss A really got into this job.

The detailed shrimp were then tossed into the mixing bowl. Some of the Ecuadorian ceviches use raw fish, but the shrimp version is typically done with cooked shrimp. You can opt to use raw shrimp and cook it yourself, but to keep things simple we went with the pre-cooked variety.

Finally we were ready to add the spices and a few extra flavorings including Worcestershire sauce, Dijon mustard, ketchup, fresh cilantro, dried coriander, achiote, olive oil and agave nectar.

A little salt and pepper and our ceviche de camaron was ready to be refrigerated.

The ceviche needs at least an hour to chill, but can be made up to a day ahead of time. We let ours chill for the afternoon and served it for dinner with some corn chips and popcorn. It’s common place in Ecuador to serve ceviche with popcorn, so who were we to argue.

The kids about fell off their chairs when they found out they got to eat popcorn with dinner. They were so excited they didn’t even complain about the tomatoes or onions in the ceviche – not even once!

The ceviche was so incredibly flavorful and tangy. It’s definitely more toward the sour end of the spectrum, but the popcorn helps to subdue some of the sourness and acidity. It was really a great match. It also went really well with some fresh slices of avocado. It was a colorful meal!

This is definitely something that we would make again and feel comfortable serving to others – perhaps at a barbecue next summer. Mike and I both gave the ceviche 3 spoons. Mr. N and Miss A both came in at 2 spoons. They enjoyed the shrimp and the avocado, but after trying some of the tomatoes and onions, they left them to the side. Still they didn’t complain and to me that’s a win in and of itself. Maybe I should serve popcorn at every meal. 😉

Print this recipe: Ceviche de Camaron (Shrimp)

39 thoughts on “Make It Pop

  1. A_Boleyn says:

    You could give me all the popcorn in the world and it still wouldn’t make me eat them. Ceviche … not my dish.

    My mom and I had dinosaur eggs (I mean scotch eggs), pasta with pesto sauce and coleslaw for supper. It was one of those days when things get thrown on a plate that sort of go together. 🙂

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  2. Kay aka Babygirl says:

    I’m not a huge ceviche fan. I’ve had it and always though it was too bitter for my taste and I love sour stuff lol. Go figure. But I love how you made this dish and I know some of my friends would love this recipe so I’m passing it on. And Miss A looks so cute with her daddy.. little girls and their daddy 🙂

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  3. Sue says:

    Served with popcorn!?! You’ve got my attention!! Fabulous pictures this post!! Finally checking out your new heading for your blog and it looks really great! Good work friends!

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  4. Charles says:

    Haha, popcorn with dinner – I’d be pretty excited too if my wife served that to me! Never heard of of a ceviche, but it seems to have a whole salsa-y, pico-de-gallo-y thing going on – all the sorts of things I love. Beautiful (and don’t think your food styling is going unnoticed!)

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  5. Caroline says:

    Ceviche with popcorn, what an interesting pairing! But hey, I’m not one to argue either. I’m sure it was a great combo with the variety of textures. Love the photo of Miss A and Mike, that’s too adorable. 🙂

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    • Kristy says:

      Thanks Linda! I’ve only ever had ceviche one other time. I hadn’t made it at home before, mostly because I didn’t realize how easy it was! It made for a great and healthy dinner. 🙂

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  6. thecompletecookbook says:

    Oh I love this! Like a summer salad with a twist. Not sure I would have thought to serve it with popcorn, but what a fabulously fun idea!
    You look so different with your hair dark – it looks lovely.
    Have a great week.
    🙂 Mandy

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    • Kristy says:

      With the exception of the shrimp, the Ecuador recipes that I read through also cook the seafood in the citrus. It is definitely refreshing. Toronto has so many great dining options! One of these days we’ll get back there. 🙂

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  7. kitchenbelleicious says:

    I love ceviche but never attempted it at home. Glad you did first so I could use your recipe:) It looks amazing and not at all as hard as I thought. I love the fresh flavors and simplicity of the ingredients. Great job as always

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  8. ChgoJohn says:

    I’m always fascinated by the sides or condiments that various cultures use in their cooking. In your case, it’s like a little surprise for your family for selecting that particular country’s cuisine.

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    • Kristy says:

      It totally is John! Sometimes the kids are super excited, other times not so much. But I suppose the same can be said for Mike and I. It’s a lot of fun learning about all of the various traditions and cultures though. 🙂

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  9. Kelly says:

    Oh, this is such a *great* dish. I just love the idea of the onion, tomato and shrimp surrounded in delicious spices and flavourings…. it’s like a five star salad with extra juices that you can mop up with popcorn (fun!), chips or bread. I like that the shrimp is cooked – that’s definitely my preference. I’ve got to try this one, I think the whole family would enjoy it (the avocado is a great addition). Way to go Mr. N for finding Ecuador on the map in your class – it’s really neat when you start making connections like that. Did you sing the Ecuador song that Uncle Charles sent along to your classmates too? 🙂

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  10. sallybr says:

    I ADORE ceviche – in any shape or form… actually, once I had a octopus ceviche that did not hit the spot, the texture was off. But yours seems perfect, and the popcorn is just too cute with it….

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    • Kristy says:

      Thanks Sally! I read a lot of recipes with the octopus in it. It sounded intriguing…but I can see how the texture could be funny. It’s such a fresh and flavorful dish though. 🙂

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    • Kristy says:

      LOL! That’s why I’m surprised there were no complaints from the kids. That’s their typical response to onions and tomatoes too. 🙂 I’m telling ya – popcorn is a great remedy. LOL.

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