Ceviche de Camarón Ecuatoriano

Step by stepInstructions

1. Bring a pot of salted water with 2 tablespoons of the lime juice to a boil, add the shrimp, and cook for 1 1/2 to 2 minutes until just pink; drain and plunge into ice water, then drain again.
2. Soak the red onion in a bowl of salted ice water for 10 minutes, then drain and pat dry.
3. Whisk together the lime juice, orange juice, tomato sauce, olive oil, sugar, and salt.
4. Toss the shrimp with the dressing and onion, fold in the cilantro, and refrigerate for 15 to 20 minutes.
5. Taste and adjust the salt, adding more lime if you want it brighter.
6. Serve chilled in bowls with popcorn, chifles, tostado, and lime wedges alongside.