This Ecuadorian ceviche recipe from Quito-born Santiago Bueno is a celebration of both tradition and reinvention, combining a treasured family recipe for shrimp ceviche with a new star ingredient — wild-caught Alaskan spot prawns. Currently based in Miami, Santi works as WAC’s Designer, using his keen eye to keep our communications looking sharp: everything from emails to digital cookbooks to our website.
Santi’s maternal side of the family hails from the coastal city of Manta. “There’s a lot of seafood in Manta,” he explained. Naturally, his abuela has her own recipe for ceviche that he’s enjoyed over the years! So to help WAC celebrate National Hispanic Heritage Month, Santi offered to adapt his abuela’s ceviche recipe, using spot prawns in place of shrimp.
Shrimp ceviche, in particular, is quite popular in Ecuador. The shrimp is typically cooked and then marinated and chilled before serving. You’ll often find Ecuadorian ceviche flavored with a dash of ketchup, giving the dish a tangy kick.
Santi’s spot prawn ceviche can be served as is, or with the chips or crackers of your choice — though he has a personal recommendation: “I love having ceviche with plantain chips,” he said. “It can’t be any other type of chip!”
