Ecuadorian Shrimp Ceviche

🛒 Ingredients

• Cooked Shrimp, peeled 200 g · 190 kcal
• Red Onion 30 g · 12 kcal
• Tomato 70 g · 12 kcal
• Fresh Cilantro 10 g · 2 kcal
• Lime Juice 60 g · 17 kcal
• Orange Juice 80 g · 38 kcal
• Ketchup 30 g · 30 kcal
• Mustard 5 g · 5 kcal
• Aji (Ecuadorian chili sauce) 5 g · 5 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. If using raw shrimp, peel and devein them, then blanch briefly in boiling water for 1-2 minutes until pink and cooked through; drain and chill immediately.
2. Finely dice the red onion and tomato, and finely chop the fresh cilantro.
3. In a large bowl, combine the cooked shrimp, diced red onion, diced tomato, and chopped cilantro.
4. In a separate small bowl, whisk together the lime juice, orange juice, ketchup, mustard, aji, and water; season with salt to taste.
5. Pour the citrus dressing over the shrimp and vegetable mixture; stir gently to combine all ingredients thoroughly.
6. Cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld, or longer for a more intense flavor.
7. Serve chilled, traditionally accompanied by toasted corn (chifles or patacones) and sometimes rice.