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Chana Chaat
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Ecuadorian Ceviche
A tomato-based Ecuadorian ceviche with shrimp, lime, onion and orange juice — sweeter and saucier than Peruvian.
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20 minPrep🔥
5 minCook🍽️
4Serves📊
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Ingredients
- 500g raw prawns, peeled
- Juice of 4 limes
- Juice of 2 oranges
- 1 red onion, sliced thin
- 3 tomatoes, deseeded and chopped
- 1 cup ketchup
- 1 cup tomato juice
- Handful coriander
- 1 tbsp olive oil
- Salt
- Plantain chips to serve
Instructions
- Briefly blanch the prawns in boiling salted water 30 seconds; drain and shock in cold water.
- Combine prawns with all the citrus, onion, tomato, ketchup, tomato juice, oil and coriander.
- Season with salt; chill 30 minutes.
- Serve with plantain chips on the side.
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Tara’s tips
- Briefly blanching keeps texture safe and pleasant.
- The ketchup and tomato juice base is unique to Ecuador.
Serving suggestions
- Eat with plantain chips and popcorn — traditional accompaniments.
Storage & reheating
Best within 24 hours.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vs Peruvian?
Peruvian is purist with just lime; Ecuadorian is tomato-based and sauce-rich.
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