I Try Making ECUADORIAN Ceviche

Peel and devein the shrimp, then rinse under cold water.

Marinate the shrimp in lime juice for 15-20 minutes until they turn opaque.

Finely chop the red onion and soak in cold water for 10 minutes to reduce sharpness.

Dice the tomato, cucumber, and jalapeño, and set aside.

Drain the onion and combine it with the shrimp in a bowl.

Add the diced tomato, cucumber, and jalapeño to the shrimp mixture.

Chop the cilantro and fold it into the ceviche.

Season with salt and pepper to taste.

Drizzle with olive oil and lemon juice for added flavor.

Let the ceviche rest for 10 minutes to allow flavors to meld.

Serve chilled, garnished with avocado slices.

Accompany with plantain chips for crunch.

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