Ecuadorean Shrimp Ceviche with Oranges

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Preheat the oven to 500 degrees.
  2. Line a baking tray with aluminum foil.
  3. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
  4. Bake until charred, about 30 minutes.
  5. Set aside to cool.
  6. Meanwhile, bring a large saucepan of lightly salted water to a boil.
  7. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
  8. Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
  9. When cool, drain the shrimp on paper toweling.
  10. Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
  11. Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
  12. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
  13. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.


Most Helpful

This is the stuff dreams are made of. I love ceviche and this is one of the best shrimp ceviches I have ever tried. It takes some effort but the result is well worth it. This is restaurant quality. Tart and spicy. Thanks so much for sharing this wonderful recipe ;D

ratherbeswimmin' November 30, 2002

WOW! this was really different. It had a VERY strong orange flavor which I liked. Not your typical ceviche/seviche but very very good. it has a very light and smooth flavor to it. The addition of the roasted red peppers was wonderful. thanks for a super recipe!

Kimke April 17, 2003

Truly worth the effort. If you're wondering how many limes to buy, 5 limes gave me the 3/4 c of lime juice. I've made this several times and I can tell you that the shortcut of bottled lime juice in one batch did not have nearly the flavor of the real thing.

Z-chef September 24, 2008

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