Ceviche de Camarón Ecuatoriano

Ingredients

• 2 lb large shrimp, peeled and deveined
• 4 cups water
• 1 tbsp kosher salt, divided
• 1 red onion, very thinly sliced
• 2 ripe tomatoes, halved
• 3/4 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1 tbsp olive oil
• 1/2 green bell pepper, finely diced
• 1/2 cup chopped cilantro
• Hot sauce to taste

Method

1. Soak the onion in cold water with a pinch of the salt for 10 minutes to tame it, then drain.
2. Bring the 4 cups water and 1 tsp salt to a boil, add the shrimp and cook until pink, opaque and 145°F inside, about 2 minutes.
3. Scoop the shrimp into a bowl of ice water and keep 1 cup of the cooking water.
4. Blend the tomatoes with the reserved cooking water and strain.
5. Stir together the tomato liquid, lime juice, orange juice, oil and remaining salt.
6. Add the drained shrimp, onion, bell pepper and cilantro, season with hot sauce and serve cold in bowls with plenty of juice.

Notes