5 simple steps to the perfect Ecuadorian ceviche

If you ask any Peruvian, they’ll tell you ceviche originally came from Peru. If you mention this to an Ecuadorian, they’ll fly into an indignant rage and tell you that ceviche comes from none other than their beautiful motherland.

To be honest it doesn’t really matter; Peruvian ceviche and Ecuadorian ceviche could not be more different, and besides, either way you get to stuff your face with a bowlful of the freshest, herbiest, lemoniest seafood you’ll ever taste.


  • 3lbs (1.4kg) prawns, shelled and deveined
  • 1 handful of whole coriander stalks + 1 handful of finely shredded coriander leaves
  • 1 stock cube (fish or vegetable)
  • 3 onions
  • Juice of 6 limes
  • 3 tbsp olive oil
  • 3 tomatoes, sliced and deseeded
  • Salt and pepper to taste


  1. Carefully wash the prawns and place in a big saucepan with enough water to cover them. Crumble in the stock cube. Twist a handful of coriander stalks and wedge them inside the pile of prawns in the saucepan.
  2. Boil until cooked, adding more water if necessary. When the prawns turn pink, set aside the saucepan and let it cool down.
  3. Finely slice the onions, toss with salt, then wash and drain them. Add the lime juice, olive oil, shredded coriander and tomatoes.
  4. Remove the prawns from their liquid, reserving this for later. Add them to the vegetable mixture.
  5. Strain the reserved prawn liquid into the prawn and vegetable mixture. Add salt and pepper to taste. Serve with rice.

This recipe was kindly passed on to me by the highly talented Janara of Guasmo Sur, Guayaquil.


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