The Ecuadorian ceviche, also known as cebiche or seviche, has some differences and similarities with the Peruvian ceviche. Ecuadorian ceviche is similar to Peruvian ceviche because we have similar fish and shellfish: corvina (a kind of sea bass), dorado (close to mahimahi), and black clams are popular in both countries. We also use the same type of small red onions, called onion paitena, and the same type of limes called subtle lemon, which is very acidic and can cook seafood quickly.
1-1/2 cups thinly sliced red onion
1/2 cup fresh lime juice
1/4 teaspoon salt
No-Stick Cooking Spray
1-1/2 pounds peeled, deveined 41/50 count shrimp, tail off, thawed
1/4 teaspoon ground black pepper
1 tomato, diced
3/4 cup fresh orange juice
1/4 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 tablespoon yellow mustard
Combine onion, lime juice, and salt in a small bowl; set aside and stir occasionally.
Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with pepper. Cook 3 to 4 minutes or just until shrimp turns pink, stirring frequently. Remove from skillet; place in a shallow container. Cool 10 minutes in the refrigerator.
Stir together drained tomatoes, orange juice, oil, and mustard in a large bowl. Add onion mixture and shrimp; toss together to combine.
Some people also like to add ketchup and/or mustard to their ceviche, which is a personal preference (I think ketchup and shrimp ceviche go well, but I avoid other types of ceviche Added in marinated fish). Peruvian ceviche also adds chili or chili to the lime marinade, which can increase the flavor more than spices. In fact, I really like the added flavor, but in Ecuador, most people prefer to put hot sauce on the side and adjust the spiciness they want. Peruvian ceviche is also served with side dishes such as boiled corn and boiled sweet potatoes.