Ecuadorian Ceviche de Camaron
1lb frozen shrimp peeled and cooked
2 Vidalia onions
2&1/2 rainbow bell peppers
8 oz grape tomatoes
2 cups orange juice
salt and pepper
Chop onions and place them in a large bowl. Squeeze 2 lemons on it and add some salt. Cover while chopping bell peppers. Add peppers and squeeze 1 more lemon into the bowl
Cut the shrimp in half (or smaller) and add to the onions and peppers. Cover with chopped grape tomatoes. Squeeze another lemon, add orange juice and ketchup (to taste).
Mix well and add hot sauce, salt, and pepper to taste.
Fry yellow plantains in olive oil.
Buen Provecho and Bon Appetit!!!
Geovanna Brooks -2020