Ecuadorian Shrimp Ceviche with Tomato, Red Onion and Toasted Corn Nuts

Bring the cup of water to a simmer with the reserved shrimp shells and a pinch of salt, cook for 8 minutes, then strain and reserve this shrimp broth — it is what separates Ecuadorian ceviche from every other version.

Serves 4

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined, shells reserved
• 1 cup water
• 1 large red onion, sliced paper thin
• 3/4 cup fresh lime juice, from about 6 limes
• 1/4 cup fresh orange juice
• 4 ripe plum tomatoes, seeded and finely diced
• 1/2 cup ketchup or tomato passata
• 1 tablespoon prepared yellow mustard
• 1/2 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt, plus more to taste
• 1 1/2 cups toasted corn nuts (cancha or chulpe)
• Green plantain chips, for serving

Instructions

1. Bring the cup of water to a simmer with the reserved shrimp shells and a pinch of salt, cook for 8 minutes, then strain and reserve this shrimp broth — it is what separates Ecuadorian ceviche from every other version.
2. Return the strained broth to the pan, bring it back to a bare simmer, add the shrimp and poach for 90 seconds to 2 minutes, just until they curl and turn opaque pink.
3. Scoop the shrimp straight into a bowl of ice water to stop the cooking, then drain and pat dry; chill the remaining broth in the refrigerator.
4. Soak the thinly sliced red onion in ice water for 10 minutes, drain, then toss with a pinch of salt and 2 tablespoons of the lime juice and set aside to lightly pickle.
5. In a large non-reactive bowl, whisk together the remaining lime juice, orange juice, 1/2 cup of the chilled shrimp broth, the ketchup, mustard and olive oil until glossy and smooth.
6. Stir in the diced tomatoes, the pickled onion with its liquid, the cilantro and the teaspoon of salt.
7. Add the chilled shrimp, stir gently to coat, then cover and refrigerate for at least 45 minutes and up to 3 hours so the flavors marry and everything is thoroughly cold.
8. Taste just before serving and correct with more lime for brightness or salt for depth — the broth should be sharp, savory and slightly sweet.
9. Ladle into shallow bowls with plenty of the liquid, and pass the toasted corn nuts and plantain chips at the table for everyone to scatter on top.
10. Unlike Peruvian ceviche, which is served nearly dry with a fierce raw-fish bite, Ecuadorian ceviche de camarón is soupy, gently cooked and eaten with a spoon — it is closer to a chilled shellfish cocktail, and it is standard beach food along the coast from Manta to Salinas. The corn nuts are not a garnish so much as a required texture: they go in a handful at a time so they stay crunchy in the broth. Serve it as a light summer dinner with cold beer, and make it several hours ahead since it only improves as it chills.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 38g
• Fat: 13g
• Carbohydrates: 36g
• Fiber: 4g
• Sugar: 13g
• Sodium: 1120mg