A favorite for any guest who has traveled on the Galapagos Island tour  aboard the Evolution , chef Wellington Montero shares his ceviche recipe. For an added Ecuadorian flavor, don’t forget to add popcorn!
SHRIMP CEVICHE RECIPE
Serving for four persons:
Sliced onions - 4 ¼ ounces
Thin cut green peppers - 3 ½ ounces
Lime or lemon juice - 1 ounce
Orange juice - 2 ounces
Ketchup - 2 soup spoon full
Olive oil - ½ a soup spoon
Salt - ½ a coffee spoon
White pepper - ¼ a coffee spoon
Sliced tomatoes - 1 thinly sliced tomato
Shrimps or prawns - 1 pound
Have a nice bottle of dry white wine or a cold beer with it and enjoy!
Tips for making Ceviche with other seafood:
For lobster: Cook lobster in boiling water for 20 minutes and then proceed the same way.
For fish: Salt fish first, and out of refrigerator, soak in lemon juice for 3 hours with onions, salt and pepper. After 3 hours, throw away lime and onions and do the same mixture as on original recipe.
For any other shell fish and crab: Prepare mixture and add fresh sea ingredient last on mixture and let rest for 3 to 5 minutes before chilling.
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