Ceviche de Camarón, Atacames.

One of my favorite parts about going to the beach in Ecuador is eating fresh ceviche (or cebiche) from the ceviche stands. I know this sounds a little risky, but I’ve had the best ceviches from the vendors on the beach. I love watching them make the ceviche right in front of you and you can customize it to your taste.

This recipe is dead easy and is the most traditional way to make shrimp ceviche. Halve the quantity if you prefer.

Shrimp ceviche, Atacames

Ingredients:

2 pounds of shrimp (prawns), shelled and deveined

2 red onions, sliced very finely

4 tomatoes, diced finely

The juice of 15 – 20 limes (Ecuadorian limes are small, so halve the quantity if using larger)

The juice of an orange

1/2 cup of tomato sauce

A handful of coriander, finely chopped

Salt and a little oil

Preparation:

Wash the slices of onions with salt and water, then rinse.
Mix all the ingredients and let marinate in the refrigerator for at least two hours. THAT’S IT!
Serve with hot chilli sauce, chifles (dried banana slices), patacones (squashed rounds of fried plantain) and popcorn!

With thanks to Las Recetas de Laylita