HOW TO MAKE Ecuadorian shrimp (CEVICHE) 🦐🍺🌶

Remove the heads from the shrimp and set them aside.

Peel the shrimp one by one and save the shells.

In a pot over medium heat, add a splash of oil, the heads, and shells of the shrimp, and add salt. Saute until they take on a red color.

Add water and cook for five minutes, then strain the broth and put it back in the pot.

Clean the shrimp by removing the black vein that runs down the back. Make a small cut on the back and gently remove the vein.

Cook the cleaned shrimp for 1 minute over medium heat in the previously strained broth.

Put the cooked shrimp in cold water to stop the cooking process.

Cut the onion into julienne strips and soak in a bowl with salt and cold water for 5 to 10 minutes to soften the flavor.

Cut the bell pepper and two tomatoes into small squares. Grate the other two tomatoes.

Drain and wash the onion with plenty of cold water.

In a large bowl, combine the shrimp, pickled onion, peppers, diced tomato, grated tomato, and shrimp broth.

Squeeze the juice from the lemons and oranges into the bowl, add a little mustard and chopped coriander, and mix everything well.

Taste and correct the flavor by adding more salt, lemon, or orange as needed.

Serve cold with popcorn, fried green plantain, toast, corn, avocado, and a cold beer.

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