Recipe: Shrimp Ceviche

Serves 8-10


3 lb. shrimp, skinned, deveined
1 bay leaf
1 celery stalk
1 medium red onion, whole
1 tbsp. Vegetable oil
Salt and pepper to taste
2 cups thinly sliced red onion, marinated (see below)
½ cup lime juice
4 cups orange juice, unsweetened
4 tomatoes, cut in small cubes
¾ cup ketchup, or to taste
2 tbsp. Chopped cilantro or parsley
1 tsp. Chili, if desired

Boil water in a pot with bay leaf, celery, onion, salt and pepper; add shrimp and cook until it barely turns pink, strain.
To marinate the onion, cut it in thin slices, scald in hot water, strain, add lime juice and salt. Let stand.
Mix orange juice with marinated onion, ketchup, salt and pepper to taste and oil.
Add cooled shrimp. Mix, top with chopped cilantro, chili if desired. Let stand in refrigerator.
Serve with plantain chips, popcorn, or “patacones” (fried round slices of green plantain).

By Isabel Aguirre