Ecuadorian Shrimp ceviche
Serves 8-10 people.
Three out of seven Downings recommend this classical Ecuadorian dish. Click play on the podcast below to hear all about it!
- 1 ½ red onions sliced very thin
- 4 tomatoes sliced very thin
- The juice of 12 limes
- The juice of 1 orange
- ½ cup of ketchup
- 1 bunch of cilantro chopped very fine
- 1 cup coconut milk
- 2 pounds of raw Shrimp
- Salt, pepper and light olive oil
First. Prepare the shrimp by cooking it in coconut milk. (sauté in pan until the meat turns white).
Then. Soak the onion slices in warm salt water for 10 minutes, rinse and drain.
Then. Mix all the ingredients together in large bowl and refrigerate for 2 hours.
Enjoy. Serve with chifles.
With Love, The Downings