Ecuadorian Shrimp Ceviche

Slice the red onion into thin half-moons, cover with some of the cold water and let sit for 10 minutes, then rinse and pat dry well to remove the sharp bitterness.

In a saucepan, bring the remaining water to a boil, add 5 g salt and black pepper. Add the peeled shrimp and blanch for 1–2 minutes, until pink and opaque. Remove the shrimp and let the broth cool.

Blend half of the tomatoes with 250 ml of the cooled shrimp broth until you get a smooth, thin base.

In a large bowl, combine the onion, shrimp, tomato base, remaining chopped tomatoes, lime juice and orange juice. Stir, cover and refrigerate for 60 minutes.

Before serving, finely chop the cilantro and add it along with the vegetable oil, remaining salt and black pepper. Gently mix and taste for seasoning.

Serve the ceviche cold right after dressing.