Ceviche de camarón ecuatoriano is the Ecuadorian version of shrimp ceviche. Ceviche is a dish in which seafood is "cooked" in an acidic marinade, typically made of citrus juice. In this instance, fresh shrimp are typically briefly boiled and then cooled.

They are then marinated in lime juice with thinly sliced red onions, chopped tomatoes, and finely chopped coriander. One of the unique touches in the Ecuadorian version is the addition of orange juice, giving it a sweeter, less acidic profile than some other ceviches.

Some recipes also include ketchup or tomato sauce, lending the ceviche a reddish hue and a slightly sweet taste. When it comes to serving, Ecuadorian ceviche is typically paired with chifles (thinly sliced and fried green plantains), and may be accompanied by patacones (fried green plantain patties).

Ceviche de camarón is popular along the coast but is relished throughout Ecuador. It's a common dish for lunch, especially on warmer days, and is a favorite in beach towns and cities. The freshness of the ingredients is paramount, and the blend of flavors and textures makes Ecuadorian shrimp ceviche a cherished dish both locally and internationally.