Ecuadorian Shrimp Ceviche with Toasted Corn

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3/4 cup lime juice
• 1/2 cup orange juice
• 2 tomatoes, diced
• 1/2 small red onion, very thinly sliced
• 1/3 cup chopped cilantro
• 1 jalapeño, minced
• 1 tbsp ketchup
• 1 tsp kosher salt
• 1 avocado, diced
• 1 cup toasted corn nuts
• Plantain chips, optional

Steps

1. Poach shrimp in simmering salted water until opaque and 145°F, 2 to 3 minutes; transfer to ice water and drain.
2. Whisk lime juice, orange juice, ketchup and salt.
3. Combine shrimp, tomatoes, onion, cilantro and jalapeño with the citrus mixture.
4. Chill for 20 minutes, then taste and adjust salt.
5. Fold in avocado and serve in bowls with toasted corn and optional plantain chips.

Allergen note: Contains shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.