Ceviche de Camarón (Ecuadorian Shrimp Ceviche)

1.Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1-2 minutes until they turn pink and are just cooked through. Immediately transfer the shrimp to an ice bath to stop cooking. Drain and chop the shrimp into bite-sized pieces if large.

2.In a large glass or ceramic bowl, combine the fresh lime juice and lemon juice. Add the chopped shrimp, making sure they are fully submerged in the citrus juice. Cover and refrigerate for 30 minutes to allow the shrimp to marinate and 'cook' in the citrus.

3.While the shrimp marinates, prepare the vegetables: thinly slice the red onion and rinse under cold water to reduce sharpness, then drain well. Dice the tomatoes, cucumber, and bell pepper. Chop the cilantro and finely chop the ají chili peppers if using.

4.After the shrimp has marinated, add the sliced onion, diced tomatoes, cucumber, bell pepper, cilantro, and chili peppers to the bowl.

5.Season the ceviche with salt, black pepper, olive oil, ketchup (if using), and sugar (if using). Stir gently to combine all ingredients evenly.

6.Taste and adjust seasoning as needed, balancing acidity, saltiness, and heat according to preference.

7.Cover and refrigerate the ceviche for an additional 10-15 minutes before serving to meld flavors.

8.Serve chilled in small bowls or glasses, garnished with extra cilantro leaves if desired. Accompany with tostadas or crispy plantain chips for a traditional Ecuadorian experience.