Ecuadorian Shrimp Ceviche

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 cup fresh lime juice (about 10-12 limes)
• 1 cup fresh orange juice (about 3 oranges)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 large red onion, thinly sliced into half rings
• 2 large ripe tomatoes, seeded and diced
• 1/2 cup ketchup
• 1/4 cup fresh cilantro, finely chopped
• 1 serrano or jalapeño pepper, seeded and minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup chilled tomato juice or tomato-based clam juice
• Toasted corn nuts or popcorn for serving
• Plantain chips for serving

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the shrimp and cook for 2-3 minutes until just pink and opaque. Immediately drain and transfer to an ice bath to stop cooking. Once chilled, drain well and chop into bite-sized pieces.
2. Place the sliced red onion in a bowl and cover with the lime juice. Let sit for 10 minutes to pickle slightly and remove the raw bite, then drain, reserving the lime juice.
3. In a large glass or ceramic bowl, combine the chopped shrimp, pickled onions, reserved lime juice, orange juice, lemon juice, and tomato juice. Stir gently to combine.
4. Add the diced tomatoes, ketchup, minced pepper, olive oil, cumin, salt, and black pepper. Mix well to incorporate all ingredients evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together. The ceviche can marinate for up to 8 hours.
6. Just before serving, fold in the fresh cilantro and adjust seasoning with additional salt and lime juice to taste. Serve chilled in individual bowls with the marinating liquid, accompanied by toasted corn nuts, popcorn, and plantain chips.