My husband and I had one of his friends from work (and his beautiful wife) over for dinner a few nights ago. We had such a good time with them! We drank wine, ate delicious food, and talked the night away.

Today I’m sharing one of the appetizer recipes I made for them that night: my delicious Ecuadorian Shrimp Ceviche. We haven’t had a lot of friends over just yet, because we are still finishing up some of the last remodel projects, but we’ve had the pleasure of hosting a few people in the last few weeks and it has been a blast. Having people over is one of my favorite things to do, because making our home look pretty, deciding on a menu, and cooking/baking things for our friends can be so fun!

The other day, one of my friends from Ecuador and her boyfriend were passing by Boise while driving back from City of Rocks. They were on their way to my friend’s brother’s graduation in Oregon (she came to the US briefly to rock climb, camp and be there for her brother) and they stayed with us for one night. It was so great to see her, as it had been a while since we saw each other last, and to have a nice long chat about life over food and drinks.

Preston and I adore being with people and highly enjoy creating long-lasting memories with them. That’s what life is all about, isn’t it? There is nothing like sharing your time, attention and love with God’s people; and when you do that, you feel completely satisfied. That’s how I see it. Do any of you feel the same way? If so, go on and share love with others! Invite some people over or plan a fun day at the park (taking Paleo snacks of course)…show ‘em you care.

Ecuadorian Shrimp Ceviche
 
Prep time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 2 lbs cooked (small) shrimp
  • 15 limes, juice of
  • 1 orange, juice of
  • 2 finely (very finely) sliced medium purple onions
  • 3 finely diced larger tomatoes
  • 1 finely chopped bunch of cilantro
  • ½ cup olive oil
  • ½ cup ketchup (if strict Paleo, avoid this ingredient)
  • 1 teaspoon mustard
  • 1 tablespoon sea salt
Instructions
  1. Prep all ingredients ahead of time.
  2. Place your sliced onions in a bowl and rinse with cold water. Once rinsed, add water and a pinch of sea salt to the bowl with the onions and let it sit for 5-10 minutes.
  3. Using your strainer, drain onions and place onions back into your bowl; add about 1 tablespoon of olive oil to your onions and set them aside.
  4. In a big bowl, combine lime juice, orange juice and diced tomatoes.
  5. Add in shrimp to your lime/orange juice and tomatoes; mix well.
  6. Add in onions to your lime/orange juice, tomatoes and shrimp; mix well.
  7. In a separate bowl, combine ketchup, mustard, olive oil and sea salt. Once mixed, add it in to your lime/orange juice, tomatoes, shrimp and onion bowl. Mix it in.
  8. Last but not least, add your chopped cilantro to the bowl.
  9. Cover with lid or tin foil and place in refrigerator. Let refrigerate for at least 4 hours before serving, so that your ceviche is nice and cold!
  10. Serve it in a dessert type bowl, add plantain chips (and popcorn, if you’re not Paleo) and enjoy this incredibly refreshing appetizer. You will FALL IN LOVE.
Notes
Tools You’ll Need:
- Mixing bowls (x2)
- Measuring cups
- Measuring spoons
- Citrus squeezer
- Strainer
- Sharp knife
- Cutting board
Nutrition Information
Serving size: 1 serving -- Calories: 520 Fat: 18 g. Carbohydrates: 18 g. Protein: 73 g.

Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche

6 COMMENTS

  1. Oh, wow…my mouth is watering. My husband took me to Guayaquil to meet the family last month for my birthday. We also spent 2 days in Esmeraldas, and spent a day on the beach in Atacames. The ceviche I had on the beach was AMAZING! I was watching the woman as she made it and I remember thinking “Ketchup?! Mustard?! What the WHAT?” But when I ate it…yum! Your recipe is the closest one to what I recall her using to prepare the dish. Can’t wait to make this! Thanks!

    • Hi Tamika! Exactly! I try and make it JUST like they do in Atacames! My family and I used to go to the beach every summer really close to Atacames and their ceviches thee are such a staple! Make this recipe and you’ll feel like you’re right back in Ecuador! 🙂 <3

  2. What’s the best way to juice 15 limes? I just made a chicken dish that called for juicing (and zesting) 4 lemons and my arms were exhausted then! I can’t imagine doing 15! Are you better off trying to peel them and put them through a juicer or just cut them in half and squeeze them by hand?

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