Ecuadorian food 101 - BLACK SHELLS CEVICHE - from the sea to your table

The other day I was on the beach, and I was wondering and thinking about how lucky we are of having an enormous sea from where we have quite a menu
Today I want to show you how we can do ceviche from black shells, which are very common here in our country, this is a delicacy, don’t pay attention to the look of the black conchas.
This something that probably you wont have in your country, but don’t worry, I still want to show you how it’s done so next time you visit us, feel free to try it.
This a recipe which have my own touch, so I hope you enjoy it!
INGREDIENTS
- 25 black shells
- 2 tomatoes
- 1 red onion (no white onion)
- Cilantro (half o a pack from the grocery store)
- 8 a 12 limes
- Half o a tablespoon of garlic paste or 2 choped garlic cloves
Chifles (fried plantain)
- Maiz tostado (or cancha peruana)
Avocado
- Salt and pepper
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From #ecuador to the world
AUTHOR: Juan Inti Limachi / Jhonny Magne MAYA ANDINA
Cover by: ING OSWALDO MARFETAN - Los del barrio
I don’t own the songs played here in this video
#ceviche #cebiche #seafood #comidaecuatoriana #conchasnegras #limon #beach #playa #chifle #ecuadorianfood #blackshells

[@cocinatesalud7591]

Que ricco!!!😊😍

[@cilantropo4382]

Muchas graciassss :)