Ceviche de camarón - ecuadorian style

Ingredients:

3 red onions (medium size), finely sliced

6 green juicy limes, juiced

1 lemon, juiced

4 ripe tomatoes, skinned and cut in very small cubes

4 ripe tomatoes, skinned and puréed in mixer

1,5 kg fresh shrimps, medium size, peeled and deveined

Bunch of coriander

2 celery stalks, cut in big pieces

1 onion, peeled and quartered

6 garlic cloves, peeled and crushed

1 thick slice of ginger

salt and pepper to taste

Method:

First prepare the stock by cooking the shrimp shells and heads together with the onion, celery, garlic and ginger in 500 ml water. Let simmer for 30 minutes on low heat. Sieve and keep the liquid, cook the clean shrimps in this stock for 2 minutes only, until they are opaque. Now cool down the stock by placing it in a bowl over ice water.

Meanwhile slice the 3 onions with a mandolin to very fine strips. Juice the limes and lemon and add to the onions. Massage the onions briefly in the lime juice to soften them. Put aside for 30 minutes for them to cure.

Now prepare the tomato cubes and puree.

Once the stock is cold, add it to the tomato cubes and puree.Then add the onions with the juice of the limes and lemon.

Finally, add the shrimps.

Season with salt and pepper.

Return to the fridge for at least another 2 hours to serve it really cold. To serve add some fresh coriander leaves.