Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Shrimp Ceviche – Ecuadorian Style

Appetizers, Dinner Party, Gluten Free, Paleo, Soup, Vegetarian

I have been wanting to share this recipe with you, since we visited the Galapagos last February. Not sure exactly why I never got around to it, perhaps it was the brutal winter we just experienced, cold marinated shrimp didn’t seem like the right fuel we needed for the endless shoveling.  Now with brightened skies and warmer temperatures, it finally seems timely.

On board our ship for the week , the “Explorer II”, they would serve a different ceviche each day at lunch.  The kids would start the day trying to guess what creation would be unveiled that particular day.  Don’t you just love that they were excited at the prospect of citrus cooked fish? Sigh, love that.

More likely it was the fact that they top their ceviche with popcorn, that got them excited?  Okay, I admit that worked for me too.

While this Ecuadorian style of ceviche is served more like a soup, with lots of flavorful liquid resting in the bottom of the bowl.  You can easily use less of the cooking liquid, for a version that you could dollop into a scooped out avocado or a nice little bowl of crisp boston lettuce.  Either way, don’t forget the popcorn.

Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche


  • 2 pounds peeled uncooked shrimp
  • 1 bay leaf
  • 1 onion, diced very small
  • 2 ripe tomatoes, diced very small
  • 1 red pepper, diced small
  • 1 yellow or green pepper, diced small
  • 3 ribs celery, diced small
  • 1 cup cilantro, washed and chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 1 tsp mustard
  • dash of tabasco, optional
  • 2 Tbs of olive oil
  • 2 cups popped popcorn lightly salted


  1. To medium saucepan add 3 cups of water and bring to a boil.
  2. Add shrimp, onion, salt, and bay leaf. Cook 1 min, remove bay leaf and discard, strain shrimp and add to ice bath, retain the cooking liquid.
  3. In large bowl add diced tomatoes, red and green peppers, celery, lime orange juice, mustard, olive oil and strained shrimp. Toss well, then add the cooking liquid and half the cilantro, toss again.
  4. Place in fridge for 1 hour before serving.
  5. Garnish with remaining cilantro and popcorn.
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