One of the best ceviche I have ever had. Made by my friend Richy, a recipe from Esmeraldas, Ecuador.
- Soak the shrimp in lemon juice, fine mustard, coarse pepper, and a little water.
- Grate a bunch of tomatoes so they are almost paste-like.
- Cut a bunch of purple onions and green peppers into fine slices and soak in lemon juice and a little oil.
- After a couple hours, cook the shrimp for a little bit and add a small amount of water.
- Add Cilantro