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Ecuadorian Shrimp Ceviche

A shrimp ceviche marinated in lime and orange juice with tomatoes, peppers, onions, and herbs, topped with popcorn and corn nuts.

From the Recipes Wiki (Fandom) · 23 ingredients
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Why it works: Jalapeno and lime are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,035 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Ecuadorian Shrimp Ceviche

Time1-1/2 minutes

Ingredients

Directions

Cook the shrimp

  1. Bring a large saucepan of water to a boil.

  2. Add the shrimp, turn off heat, and blanch for 1-1/2 minutes.

  3. Remove immediately from water with a wire-mesh strainer, put into an ice bath to cool.

  4. Drain shrimp thoroughly; put in a mixing bowl.

Dress and serve

  1. Place dressing ingredients in a blender or food processor and puree until smooth.

  2. Pour over the shrimp and toss.

  3. Just before serving, toss the ceviche with red onion, chives, scallions, and cilantro.

  4. Transfer to serving plates, sprinkle with the popcorn and corn nuts, and serve.

Nutrition, whole recipe (rough)

431Calories
33 gProtein
5 gFat
71 gCarbs

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Shrimp100g cooked99
Corn1/2 cup kernels (82g)77
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Walnut1 walnut half (4g)26
Tomato1 medium (123g)22
Limejuice of 1 lime (44ml)11
Chili1 tsp (2.7g)8
Chives1 tbsp (3g)1
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Seednot in our table0
Saucenot in our table0
Popcornnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Jalapeno + limetop 1% of all pairs
    Smell alikemoderate
    Cooked together1,035 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + limetop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lime + orangetop 4% of all pairs
    Smell alikestrong
    Cooked together937 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + limetop 8% of all pairs
    Smell alikemoderate
    Cooked together1,878 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimp
Provides the main protein; brief blanching sets its texture before it is dressed.
Lime juice
Acidity that firms and opaquely cooks the shrimp proteins as it marinates.
Tomato juice
Adds moisture and savory body to the dressing.
Orange juice
Adds sweetness and acidity that balances the lime.
Red onion
Adds sharp, pungent bite and crunch.
Jalapeno chiles
Adds heat and fresh, grassy aroma to the dressing.

The step that matters

Drain the shrimp thoroughly after the ice bath. Excess water dilutes the lime-based dressing, weakening its acidity and flavor and making the ceviche watery.

Swap the onion

How well each one fits the dish's main ingredients (shrimp, tomato, jalapeno, pepper, lime, orange, sugar):

  1. Capsicumfits better
  2. Okrafits better
  3. Sweet potatofits better
  4. Onionthe original

Fit is the average pairing score against shrimp, tomato, jalapeno, pepper, lime, orange, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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