Ceviche en Carretas

 

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).

What you will need

16 uncooked king prawns, heads removed, peeled, a handful of shells reserved

200 ml lime juice (from about 8 limes), or to taste

Juice of ½ orange

1 green jalapeño chilli, finely chopped

1 Spanish onion, very thinly sliced

½ cup coarsely chopped coriander

2 ripe tomatoes, diced

1 avocado, sliced

Large corn chips (optional) and tomato ketchup, to serve

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