Ceviche de Camaron

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
Advertisements

2 thoughts on “Ceviche de Camaron

  1. Romke, another traditional Ecuadorian recipe adds the juice of one orange and about a tiny drop of two of ketchup. Interesting! I haven’t tried that but this one seriously was delicious. I guess the Ecuadorian recipe is one of the few that briefly cooks the fish (in this case, shrimp) but it was so so good!

Let me know if you've got something to say!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s