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Ecuadorian prawn ceviche
Simmer the prawn shells in the water with a teaspoon of salt for 10 minutes. Strain and bring back to the boil. Drop in the prawns, cook 90 seconds until just pink and curled, and lift them straight into iced water. Keep 400 ml of the cooking liquid and chill it.
Watch: Ninety seconds. Prawns keep cooking in the acid later.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Ecuadorian prawn ceviche take?
1 hr 30 min all in — 25 min prep, 5 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Prawns → Cooked white fish or a mix with cooked squid. Ceviche mixto is a standard coastal order. Cook each item separately.
What should I watch for?
Ninety seconds. Prawns keep cooking in the acid later.
Any tips from this recipe?
Grating the tomato rather than blending keeps the juice cloudy-red and light instead of pink and foamy. For chifles, slice green plantain paper-thin on a mandoline and fry at 180°C until pale gold. Salt at once.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.