How to cook
Clean the shrimp from their vein that runs along the body of the seafood. To do this, split the outside lengthwise and remove the vein with a skewer or a sharp knife.
In a bowl, squeeze the juice from the lime and lemon and if desired, you can add a little orange juice.
Grate the peel of one lime and the peel of half a lemon.
Add salt, black pepper, chopped hot pepper, coriander and red onion to the marinade in thin strips.
Put the shrimp inside raw and try to distribute them in a thinner layer, not a pile. The marinade should cover all of them.
Refrigerate them for 2 hours, that way they are cooked and will no longer be raw, although they have not undergone heat treatment. You will notice that they have lost their transparent hue and turned white.
In some recipes, shrimp are blanched in advance for less than a minute in boiling water, but in my opinion this is not necessary for a ceviche.
Add olive oil and finely chopped tomatoes to the marinated seafood if desired, or a red or green pepper.
Mix everything well and leave them for another hour or two in the refrigerator to absorb, mix and release all flavors.
Serve the shrimp ceviche well chilled in low glass cups or bowls. Pour some of the sauce from the marinade.
Fresh and very fragrant!