This recipe was given to me by a dear friend from Ecuador. This dish is also great with raw shrimp, scallops, or fish. If using canned oysters, cover the dish with plastic wrap and place in refrigerator for about 30 minutes. If using raw shrimp, scallops, or fish, cover with plastic wrap and place in refrigerator for at least 2 hours or until they are opaque in the middle.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, add the sliced onions and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.

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  • Take one 1 large tomato and score an 'X' , skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove the tomato and rinse under cold water until it's cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place the peeled tomato in a blender and puree.

  • In a large glass dish or bowl, combine the onions, olive oil and lemon juice. Stir in the oysters, pureed tomato, diced tomato, green onions, ketchup and soy sauce. Season with garlic salt, parsley, sugar, and salt to taste.

Nutrition Facts

226.9 calories; protein 8.4g 17% DV; carbohydrates 15.7g 5% DV; fat 15.2g 23% DV; cholesterol 54.8mg 18% DV; sodium 435.9mg 17% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2004
This has become a favorite in my home. I usually use fresh seafood but my fiance bought a 2-lb bag of precooked shrimp and we rinsed it under cold water for 3 mins. to defrost and it worked out great. I substituted the parsley with cilantro (added a much better flavor) and garnished with sliced avocado on top and saltines on the side. Delicious! Read More
(30)

Most helpful critical review

Rating: 3 stars
12/10/2015
Made as written and this lacked something for me. Maybe hot sauce or something spicy to offset the sweet ketchup? Also the recipe did not state to do so but I think the canned oysters needed drained. The end result had no eye appeal and it dominated in oyster flavor to the point it was overbearing. I think draining and rinsing the oysters would be the key here. Read More
(2)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/26/2004
This has become a favorite in my home. I usually use fresh seafood but my fiance bought a 2-lb bag of precooked shrimp and we rinsed it under cold water for 3 mins. to defrost and it worked out great. I substituted the parsley with cilantro (added a much better flavor) and garnished with sliced avocado on top and saltines on the side. Delicious! Read More
(30)
Rating: 5 stars
11/13/2011
Great recipe! However it's spelled "Ceviche." Read More
(6)
Rating: 4 stars
11/05/2009
Excelent...I used cooked schrimp and small scallops in this and it was a big hit. Loved the citrus flavour. I cut down on the spanish onion (personal preference) and served with corn crackers. Read More
(4)
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Rating: 3 stars
12/09/2015
Made as written and this lacked something for me. Maybe hot sauce or something spicy to offset the sweet ketchup? Also the recipe did not state to do so but I think the canned oysters needed drained. The end result had no eye appeal and it dominated in oyster flavor to the point it was overbearing. I think draining and rinsing the oysters would be the key here. Read More
(2)
Rating: 5 stars
06/26/2013
Yes pls it s spelled ceviche. I m from Ecuador. It can even be a mango ceviche Read More
(2)