Ecuadorian Ceviche de Camarón

• 1.5 lbshrimp, poached
• 1 cuptomato juice
• 4 limes, juiced
• 1 red onion, sliced thin
• 1 bunchcilantro

Instructions

1. 1

   Chop the shrimp into even pieces so every bite is the same.

2. 2

   Stir together tomato juice and limes in a bowl.

3. 3

   Combine everything and let it sit 10 minutes for the flavors to marry.

4. 4

   Taste and correct salt, acid and heat.

5. 5

   Serve Ecuadorian Ceviche de Camarón cold or at room temperature.