{"id":11440,"date":"2021-07-03T03:51:07","date_gmt":"2021-07-03T03:51:07","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=11440"},"modified":"2023-11-26T18:01:08","modified_gmt":"2023-11-26T18:01:08","slug":"karens-shrimp-ceviche-from-ecuador","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/karens-shrimp-ceviche-from-ecuador\/","title":{"rendered":"Ceviche de camarones de Karen de Ecuador"},"content":{"rendered":"\n

This shrimp ceviche is perfect for those hot summer days when our bellies crave something light and fresh. However, in the coastal region of Ecuador, where my wife Karen\u2019s family lives, ceviche<\/a> is enjoyed all year round and traditionally eaten on weekends for breakfast or brunch.<\/p>\n\n\n\n

Although we now live just outside of Chicago, my wife Karen was born in Guayaquil, Ecuador and raised in New York City by her Ecuadorian mother Magda and abuela Olga. Her fondest memory associated with this shrimp ceviche oe ceviche de camar\u00f3n goes back to the late 90s or early 2000s when she would visit her familia in Guayaquil. On Sunday mornings, her cousin Michael would run out to la plaza where he\u2019d buy fresh camarones and produce for mam\u00e1 Olga.\u00a0<\/p>\n\n\n\n

Soon after, grandma would busy herself in the kitchen preparing everyone\u2019s ceviche favorito, while Karen and her familia gathered in the family room. They knew better than to enter grandma\u2019s live cocina, so they sat around enjoying each other’s company as the delicious aromas teased their taste buds.<\/p>\n\n\n\n

Karen is happy to share this special recipe for shrimp ceviche that she learned from her mam\u00e1, who learned it from her sister, who was taught by their mother!<\/p>\n\n\n\n

Ecuador\u2019s Regional Influences on Its Ceviche<\/h3>\n\n\n\n

This shrimp recipe reflects la gastronom\u00eda of one of Ecuador\u2019s four main regions<\/a>: La Costa in western Ecuador. (The other three are La Sierra, Galapagos and the Amazon.) La Costa is known for its bounty of fresh seafood from the Pacific. Mam\u00e1 Olga adds hominy to her ceviche, in keeping with the traditions of La Sierra region, but Karen prefers this receta without the ma\u00edz, which she also learned from Mam\u00e1 Olga.<\/p>\n\n\n\n

This dish is probably different than other ceviches<\/a> you\u2019ve had because it starts with cooking a savory broth. The raw shrimp shells are simmered in water with garlic, a pinch of shrimp bouillon, sugar, ketchup and mustard. Karen\u2019s mom explains that boiling the shells \u201cmantiene el sabor del camar\u00f3n,\u201d helping the dish retain the freshness and flavor of the shrimp. The resulting broth\u2019s combo of sweetness and acidity from the limes beautifully bathes the cooked shrimp and chopped veggies. <\/p>\n\n\n\n

This recipe is unique to Karen\u2019s family and reflects her personal experience as a first generation Ecuadorian-American. It honors her abuela\u2019s cooking and their family heritage. Karen and I hope you enjoy the process and outcome of this delicioso ceviche de camar\u00f3n!<\/p>\n\n\n\n

Ready to try Karen\u2019s Shrimp Ceviche from Ecuador?<\/h2>\n\n\n
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Karen\u2019s Shrimp Ceviche from Ecuador<\/h2>\n\n
\n \t\t \t\t\tRecipe by Karen\u2019s family<\/span>\n \t\t\n
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  • <\/li><\/ul>3.5<\/small> from<\/small> 4<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Ecuadorian<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4 to 6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    20<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> lb<\/span> shrimp, raw and unpeeled <\/span><\/p><\/li>

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      1 1\/2<\/span> limes<\/span><\/p><\/li>

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      1\/4<\/span> cup<\/span> cilantro, chopped<\/span><\/p><\/li>

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      1 1\/2<\/span> cup<\/span> green and red bell peppers, chopped<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> red onion, chopped<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> tomato, chopped<\/span><\/p><\/li>

    • <\/span>

      3<\/span> cloves<\/span> garlic, minced or finely chopped<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cube<\/span> shrimp bouillon<\/span><\/p><\/li>

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      1<\/span> tsp<\/span> ketchup<\/span><\/p><\/li>

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      1\/2<\/span> tsp<\/span> mustard<\/span><\/p><\/li>

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      1<\/span> tsp<\/span> sugar<\/span><\/p><\/li>

    • <\/span>

      1 1\/2<\/span> cup<\/span> water<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> olive oil<\/span><\/p><\/li>

    • <\/span>

      salt, to your taste<\/span><\/p><\/li>

    • <\/span>

      pepper, to your taste<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Chop the bell peppers, red onion and tomato into small pieces.<\/li>
      • Finely chop or mince garlic cloves and cilantro.<\/li>
      • Clean, de-shell and devein shrimp. Important: Keep the shells and set them aside. Do not throw them out!<\/em><\/li>
      • In a large bowl, mix the chopped bell peppers, tomato, red onion, 1\/2 of the chopped cilantro, the juice of 1 \u00bd limes and olive oil. Set aside the bowl.<\/li>
      • Place a large pot on low-medium heat. Add the shrimp shells, water, shrimp bouillon, garlic, ketchup, mustard, sugar and a pinch of salt and pepper (to taste). Let it simmer (be sure it does not boil) until it is aromatic and the garlic is cooked to softness\u2014about 2- to 3 minutes.<\/li>
      • Remove the shells from broth by straining the liquid. Discard the shells and keep the broth. There should be about 1 \u00bc cup of broth remaining.<\/li>
      • Return the broth to the pot, still on low-medium heat. Add the raw shrimp and stir until the shrimp is cooked.<\/li>
      • Add the cooked shrimp to the bowl with veggies, along with about \u00bc cup of the broth to the ceviche. Mix together. It\u2019s ready!<\/li>
      • Serve the shrimp ceviche with a side of white rice and a crispy side of chifles\u2014plantain chips\u2014or fried plantains. We hope you enjoy this Ecuadorian special dish.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Karen uses Knorr or Maggi shrimp bouillon. As she says, “use half of a half of a bouillon cube” for this shrimp ceviche recipe.<\/li>
        • For the mustard, Karen uses yellow mustard.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t