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

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!

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