Ceviche de Camarón (Ecuadorian Shrimp Ceviche)

Instructions

1. Toss the sliced red onion with the lime juice and a pinch of salt in a large bowl. Leave for 10 minutes so the onion softens and loses its sharpness.
2. Bring the water and tablespoon of salt to a boil in a medium pot. Fill a large bowl with ice water.
3. Add the shrimp and cook for 1 to 2 minutes, just until pink and curled into a loose C shape. Drain at once and plunge into the ice water for 2 minutes so they stay tender.
4. Drain the shrimp well and pat dry. Cut large ones in half and leave small ones whole.
5. Add the orange juice, tomatoes, ketchup, mustard, olive oil, cilantro and salt to the onion and lime juice. Stir, then fold in the shrimp.
6. Cover and chill for at least 30 minutes and up to 2 hours. Taste and adjust with salt, more lime juice or a few drops of hot sauce.
7. Spoon into chilled bowls with plenty of the liquid, and serve with plantain chips or popcorn and lime wedges.

Tips

• Squeeze the orange and lime juice just before mixing. Bottled juice tastes flat and makes the ceviche dull.
• For a milder onion, soak the slices in cold water for 5 minutes before adding the lime juice. Taste the ketchup first, since sweetness varies and may call for more lime.