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.
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.
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)