Chilled Ecuadorian Shrimp Ceviche with Tomato, Red Onion and Orange

Bring a pot of salted water to a boil, drop in the shrimp for ninety seconds until just pink, then immediately plunge them into ice water.

Serves 4

Ingredients

• 1.5 pounds shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1 cup tomato juice or passata
• 1 red onion, very thinly sliced
• 3 ripe tomatoes, seeded and diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons ketchup
• 1 tablespoon olive oil
• 1 avocado, diced
• Salt and black pepper, to taste
• Plantain chips or toasted corn, for serving

Instructions

1. Bring a pot of salted water to a boil, drop in the shrimp for ninety seconds until just pink, then immediately plunge them into ice water.
2. Drain the chilled shrimp thoroughly and cut any large ones in half lengthwise.
3. Soak the sliced red onion in cold salted water for ten minutes, then rinse and drain to tame its sharpness.
4. Whisk the lime juice, orange juice, tomato juice, ketchup and olive oil together with salt and pepper to make the leche de tigre.
5. Combine the shrimp, drained onion and diced tomatoes in a glass bowl and pour the citrus mixture over everything.
6. Cover and refrigerate for at least one hour so the shrimp soak up the marinade and the whole dish turns icy cold.
7. Taste and adjust with more lime juice or salt, then fold in the cilantro and diced avocado just before serving.
8. Ladle the ceviche into shallow bowls with plenty of its brine and serve with plantain chips or toasted corn for scooping.
9. Ecuadorian ceviche parts ways with its Peruvian neighbor by blanching the shrimp first and serving the whole thing swimming in a tomato-brightened, faintly sweet broth. Along the coast from Manta to Guayaquil it is eaten by the bowlful with chifles on the side, and its cold, soupy, citrus-heavy character makes it a dinner that asks nothing of your stove in midsummer.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 36g
• Fat: 13g
• Carbohydrates: 20g
• Fiber: 5g
• Sugar: 9g
• Sodium: 720mg