Ingredients:
12 to 18 jumbo shrimp
½ cup pumpkin seeds (pepitas in Mexican markets)
1 small onion, cut into chunks
3 garlic cloves
½ bunch fresh cilantro, leaves only
1 large tomato, peeled, cut into chunks
3 to 4 dried hot chiles
1 red bell pepper, cut into chunks
½ tsp coriander seeds
4 tbsp olive oil
clam juice, if needed
juice of 1 lemon
1. Cook eggs for 7 minutes cool down and peel.
2. Crush them with a fork and mix with the spices and salt.
3. Garnishing is best with olives and mild chilis.
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