Shrimp Ceviche

By Marie Hemphill

There’s something grounding about cooking in a kitchen that’s not your own. When I’m back at my parents’ house, I’m not reaching for fancy tools or complicated dishes. I’m chasing something familiar. And every time, it leads me here—to shrimp ceviche.

My grandmothers, both from Ecuador, made their own versions of this chilled, citrusy tomato-based dish. Over the years, the recipe evolved. Ketchup crept in—maybe out of convenience—but this time, I’m reclaiming the fresh version. Hand-grated tomatoes bring back the soul of it, without the added sugar, high-fructose corn syrup, or processed shortcuts.

There’s something deeply nourishing about using whole ingredients—especially when the flavors feel like home. This version also gets my personal touch: diced cucumber for crunch,  brightness and extra hydration during these hot summer days.

It’s a dish that feels vibrant, clean, and refreshing. One that honors the past, adds a little something new, and tastes even better the next day.

Ecuadorian-Inspired Shrimp Ceviche (Tomato-Based)

Serves 4–6 | Gluten-Free, Dairy-Free, Paleo-Friendly

Ingredients:

• 1 lb colossal shrimp, peeled, deveined, tails removed (chopped or halved if large)
• 5 ripe tomatoes, hand-grated (see tomato tip below)
• 3 small shallots, thinly sliced
• Juice of 3 limes
• Juice of 2 oranges
• 1 cup cilantro, chopped
• 1 whole cucumber, seeds removed, diced (skin on)
• ½ to 1 tsp sea salt (to taste)
• 1–2 tsp coconut sugar (optional, to balance acidity)

Optional Garnishes:

• Avocado slices
• Thinly sliced Serrano or jalapeño
• Plantain chips or cassava chips

Quick Tip:

Grate tomatoes cut-side down over a large-hole grater. Discard the skins. For a smoother base or to remove seeds, strain through a fine mesh sieve or cheesecloth before using.

Directions:

1. Quick-pickle the shallots: Add sliced shallots to the lime juice and let them sit for 10 minutes while you prep the rest. This softens their bite and adds a layer of flavor.
2. Build your ceviche base: In a large mixing bowl, stir together the grated tomatoes, orange juice, sea salt, and coconut sugar until well combined.
3. Add in the freshness: Stir in the cucumber, chopped cilantro, and pickled shallots (along with their lime juice).
4. Shrimp goes last: Add the shrimp to the bowl and gently mix to coat with the tomato-citrus marinade.
5. Chill: Cover and refrigerate for at least 2 hours. It gets even better if made ahead and chilled overnight.
6. Serve cold, topped with your choice of garnishes.

Why I Skipped the Ketchup

This isn’t about being fancy—it’s about feeling good. Fresh tomatoes are packed with hydration, lycopene (a powerful antioxidant), vitamin C, and potassium. They keep this dish light and vibrant, with a naturally balanced sweetness that doesn’t need anything bottled.

Nutritional Highlights (Per Serving, approx. based on 6 servings):

• Calories: 155
• Protein: 18g
• Carbs: 9g
• Fat: 4g
• Fiber: 2g
• Natural Sugar: 5g (from tomatoes and citrus)