 In Ecuador, the shrimp ceviche is sometimes made with tomato sauce for a tangy taste.The Manabí style, made with lime juice, salt and the juice provided by the cooked shrimp itself is very popular.Occasionally, ceviche is made with various types of local shellfish, such as black clam (cooked or raw), oysters (cooked or raw), spondylus (raw), barnacles (cooked percebes), among others mostly cooked.