How to make Ecuadorian Shrimp Ceviche🍤

Boil the shrimp in hot water with a pinch of salt for about 3 minutes.

Chop the red onion into thin pieces.

Blend boiled tomato with garlic to make a tomato-based juice.

Add ketchup and mustard to the tomato juice.

Mix chopped onions with cilantro in a bowl.

Squeeze lime juice over the onion and cilantro mixture and add half a teaspoon of salt.

Add more lime juice and mix well.

Cut the tomato into small cubes and add to the mixture.

Add orange juice and mix everything together.

Pour in the shrimp broth from the boiled shrimp and mix again.

Let the ceviche sit in the refrigerator for about an hour to marinate.

Serve the ceviche with fried dry corn and optionally with hot sauce.

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