Ceviche de Camarón Ecuatoriano (Tomato-Citrus Poached Shrimp Bowl with Chifles) – Authentic Ecuador Recipe

Ingredients for Ceviche de Camarón Ecuatoriano (Tomato-Citrus Poached Shrimp Bowl with Chifles) (4 Servings)

• 1.25 lbs (or 2.5 cups) poached tender shrimp, prepped into bite-sized pieces
• 1.5 cups tangy tomato-orange-lime broth, washed and trimmed
• 1 cup crispy plantain chips (chifles)
• 1 medium onion and 3 cloves garlic, finely minced with fresh lime and orange juice
• 1.5 tbsp traditional Ecuador seasoning (red onion, cilantro, mustard touch)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh lime and orange juice for 3–4 minutes until fragrant.
2. Stir in red onion, cilantro, mustard touch and toast for 45 seconds to release the essential oils of Ecuador's kitchen.
3. Add poached tender shrimp and tangy tomato-orange-lime broth, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in crispy plantain chips (chifles), adjust seasoning, and ladle steaming hot into deep bowls.