How to make Ecuadorian Shrimp Ceviche🍤

Ingredients

Ecuadorian Shrimp Ceviche

• 2 pounds about 1 kilo, of cooked shrimp (if you buy it raw, I suggest you cook it in beer or coconut milk for amazing flavor)
• 2 red onions sliced very thinly
• 4 tomatoes sliced very thinly or diced
• 10-15 limes freshly squeezed
• The juice of 1 orange
• 1⁄2 cup of ketchup or 1⁄2 cup of freshly blended tomato juice for a fresher style ceviche
• 1 bunch of cilantro chopped very finely
• Salt pepper and oil (sunflower or light olive oil)
To serve:
• Chifles - thin plantain chips
• Tostado corn
• Popcorn
• Ají criollo hot sauce
Instructions
1. Soak the onion slices in salt water for about 10 minutes, rinse well and drain.
2. Mix all the ingredients together in large bowl and let it sit in the fridge for 1 to 2 hours.
3. Serve with chifles (fried green banana or green plantain chips).

Notes
You can add some of the broth from cooking the shrimp to the ceviche marinade for extra shrimp flavor. You can also blend the shrimp peels/heads with a fresh tomato and some broth - strain it and use this mix instead of the ketchup.

Chef Salazar