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Making Ceviche in Quito, Ecuador

Carrie and I took part in a cooking class at Simon Bolivar language school where they taught us how to make ceviche with shrimp (ceviche de camarones) and chocho (a kind of bean – ceviche de chocho).

Directions for making ceviche follow in both Spanish and English.

Ceviche de camarón


  • Camarón
  • Cebolla paiteña
  • Cilantro
  • Tomate
  • Pimiento
  • Sal
  • Aceite
  • Naranja
  • Limón
  • Cerveza
  • Mostaza
  • Salsa de tomate
  • Canguil
  • Chifles


  1. Limpiar bien los camarones, ponerlos en una olla, poner la cerveza, la sal.  Cocinarlos por 2 minutos.  Filtrar el líquido y reservarlo.
  2. Sacar el jugo do los limones.
  3. Sacar el jugo de las naranjas.
  4. Poner el jugo de limón en los camarones frios.
  5. Prepara la ensalada con la cebolla, el tomate, el limón, la sal, un poco de cilantro y un poco de pimiento.
  6. Licuar los tomates maduros y cernir.
  7. Mezclar el camarón, la ensalada, el liquid de los camarones, la mostaza, el jugo de tomate, el jugo de limón, el jugo de naranja, un poco de cerveza, el cilantro picado muy fino y la salsa de tomate.
  8. Preparar el canguil
  9. Servir el ceviche y acompañarlo con canguil y chifles.

Shrimp Ceviche (in English)


  • Shrimp (bag of frozen)
  • Red onion
  • Cilantro
  • Tomatoes
  • Pepper
  • Salt
  • Oil
  • Oranges
  • Limes
  • Beer
  • Mustard
  • Ketchup
  • Popcorn
  • Fried plantain chips (chifles)


  1. Clean and peel the shrimp well.  Put them in a pot with beer and salt, cook over medium heat for 2 minutes.  Drain the shrimp, reserving the liquid.  Let the shrimp cool.
  2. Juice the limes
  3. Juice the oranges
  4. Add the lime juice to the shrimp after they have cooled.
  5. Prepare the salad: finely slice the onion, chop the tomatoes, add lemon, salt, pepper, and lime juice.
  6. Blend the tomatoes (to make tomato juice); strain seeds.
  7. Mix the shrimp, the salad, the shrimp cooking liquid, mustard (to taste), tomato juice, lime juice, orange juice, a bit of beer, finely chopped cilantro, and a bit of ketchup.
  8. Prepare the popcorn.
  9. Serve the ceviche with popcorn and chifles

4 thoughts on “Making Ceviche in Quito, Ecuador

  1. Julie

    If I may I’d like to make a recipe request. I travelled to Ecuador a few years ago and had Aji – it’s a spicy fresh condiment you find on the tables in restaurants. It’s amazing on rice.

    I’ve tried to make my own but I’d love to find out if I’ve gotten it right

    red onion
    lime juice
    olive oil – I’ve made aji with and without

    Leave overnight in the fridge until the the acid in the lime juice cooks the onions and they are translucent

    Also, if you get a chance; go to the papallacta hot springs. Amazing!
    Oh! and take the Devils’s nose train ride where you ride on top of train

    1. Jonathan

      We didn’t get to the papallacta hot springs, but we did get to the hot springs near Cuenca in the small town of Banos (not the big town of Banos). We really enjoyed staying there at a place called Hosteria Duran (review coming soon).


      The principal ingredient in aji is tomate de arbol, which I’d never seen before coming to Ecuador. Tomate de arbol, red onion, and I’ll Carrie answer the rest…



    2. carrie

      Hi Julie,

      You’ve got the basics…but for the 2 most important ingredients, I think you might run into trouble…

      *red onion (thinly sliced, and soaked in salt and lime for 5 minutes)
      *tomate de arbol (tree tomato — it’s very different from regular tomato; you might be able to find it in specialty food markets — it’s a non-exported Ecuadorian fruit, but aji isn’t aji without it.).
      *aji peppers (again, Ecuadorian, but you can use any spicy pepper you like probably, but aji isn’t aji without it.)
      *garlic (optional, but in my opinion, garlic makes everything better)

      score the tomatoe de arbol and boil until the skin loosens from the fruit. Peel and add to blender.

      Add other ingredients (except the cilantro and onions) to the blender.

      Blend until smooth.

      Rinse and drain the onions. Add to mixture.

      Add finely chopped cilantro.

      Oil is optional. It just makes the sauce thicker.

      I love aji! It’s wonderful!

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