Ceviche Ecuatoriano

Step by stepInstructions

1. Bring a pot of salted water with a squeeze of lime to a bare simmer, add the fish pieces, and poach for 1 minute only; drain immediately and let them cool on a plate.
2. Soak the sliced red onion in a bowl of salted ice water for 10 minutes, then drain and pat dry; this softens its sharpness while keeping the crunch.
3. In a large bowl, whisk together the lime juice, orange juice, tomato sauce, olive oil, and salt until combined.
4. Add the cooled fish and drained onion to the dressing, fold in the cilantro, and refrigerate for 15 to 20 minutes so the flavors marry.
5. Taste and adjust the salt, adding a little more lime juice if you want it brighter.
6. Serve chilled in deep bowls with popcorn, chifles, tostado, and lime wedges on the side.