Ecuadorian Shrimp Ceviche with Chifles and Avocado

A vibrant and refreshing Ecuadorian shrimp ceviche, unique with its inclusion of tomato and orange juice, served with crispy fried green plantain chips (Chifles) and creamy avocado slices.

• Prep: 30 min
• Total: 30 min
• Servings: 2
• Cuisine: Ecuadorian
• Difficulty: Medium
• Cost: $8.36/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• fresh
• tangy
• spicy
• no-cook
• fry
• healthy

Ingredients

• 1 pound shrimp (medium, peeled, deveined)
• 0.5 cup lime juice (fresh)
• 0.25 cup orange juice (fresh)
• 0.5 red onion (medium, thinly sliced)
• 1 Roma tomato (seeded, diced)
• 0.25 cup fresh cilantro (chopped)
• 1 jalapeño (small, seeded, minced)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 green plantains (peeled, thinly sliced into rounds or lengthwise)
• 2 cup vegetable oil
• 0.5 avocado (ripe, sliced)

Instructions

1. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1-2 minutes until they turn pink and opaque. Immediately drain and plunge into an ice bath to stop cooking. Once chilled, drain again and set aside.
2. In a large non-reactive bowl, combine the cooked shrimp, fresh lime juice, fresh orange juice, thinly sliced red onion, diced Roma tomato, and chopped fresh cilantro. Add minced jalapeño (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine.
3. Cover the bowl and refrigerate for at least 15-20 minutes to allow the flavors to meld. Unlike Peruvian ceviche, Ecuadorian ceviche is typically not 'cooked' in citrus; the liquid serves as a flavorful broth.
4. While the ceviche marinates, prepare the chifles. Heat 2 cups vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C).
5. Carefully add the thinly sliced green plantains in batches to the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while still warm.
6. Taste the ceviche and adjust seasoning (salt, pepper, or more lime juice) as needed.
7. Serve the Ecuadorian Shrimp Ceviche in bowls, garnished with additional fresh cilantro. Arrange sliced avocado and a generous portion of chifles alongside or directly in the ceviche bowls.

Notes

For best flavor, use freshly squeezed lime and orange juice. The ceviche is best enjoyed immediately but can be refrigerated for up to 1 hour before serving. For a spicier kick, include the seeds from the jalapeño or add a dash of hot sauce.

Nutrition (per serving)

• Calories: 632
• Protein: 30.4 g
• Carbohydrates: 75.6 g
• Fat: 29.3 g
• Fiber: 9 g
• Sodium: 1599 mg
• Saturated Fat: 4.2 g
• Sugar: 33.2 g
• Cholesterol: 250 mg