The black shellfish ceviche, a traditional Ecuadorian delicacy. Fresh shells marinated in citrus with onions, tomatoes, and coriander. A festival of flavors enjoyed with plantains or toasted corn. A simple dish with a touch of elegance. Perfect for a unique culinary experience. Bon appétit.
The shells should be thoroughly washed, and any that are not fresh should be discarded.
It is recommended to gently scrub them for proper cleaning.
When opening the shells, be careful not to spill the internal liquid.
Place them in a dish and pour lime juice over them.
Prepare the marinade with onions, tomatoes, peppers, green onion, and cilantro.
Add lime juice, olive oil, and salt, then mix to blend the flavors.
Serve the shells with the onion marinade and garnish with other ingredients to taste.
Ceviche of Shells
Ingredients
50 Black or dark shells (live and very fresh)
10 Lime lemons
2 Thinly sliced paiteñan onions
2 Chopped tomatoes
1 Green pepper
1 Cilantro sprig
2 tablespoons of Green onion
Olive oil
Tomato and mustard sauce
1 pinch of Salt
Preparation
Step 1 : The shells should be washed, and any that are not tightly closed should be discarded.
Step 2 : It is recommended to scrub them with a brush for more effective cleaning.
Step 3 : To open the shells, you can use a guillotine or a large knife.
Step 4 : Place the shells in a dish, taking care not to spill the internal liquid.
Step 5 : Pour the juice of 8 lemons over the shells.
Step 6 : In a bowl, prepare the marinade with chopped paiteñan onions, tomatoes, peppers, green onion, and cilantro.
Step 7 : Add the juice of 2 lemons, olive oil, and salt.
Step 8 : Mix the ingredients well to blend the flavors.
Step 9 : Serve the shells with some of the onion marinade.
Step 10 : You can add tomato and mustard sauce to taste.
Step 11 : Accompany with plantains, popcorn or toasted corn, chips, or bread.
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