Ecuador-Inspired Shrimp Ceviche

This ceviche is inspired by ceviches from Central Ecuador, where blanching shrimp and including tomatoes in the sauce is common, according to Marisel E. Presilla’s authoritative 2012 book Gran Cocina Latina. The sauce for this one is so delicious, we drink every drop. The recipe calls for unpeeled shrimp, because the shells are used to make a quick broth in which to blanch them. Use the best shrimp you can find, wild, if possible.

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Serves 6.

Ingredients

1 pound (453 grams) shrimp

Salt

1/4 medium red onion