How My Grandmother's Ceviche Ecuatoriano Brings Summer

Ingredients

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 cup (240 ml) freshly squeezed lime juice (about 10-12 limes)
• 1/2 cup (120 ml) freshly squeezed orange juice (about 2-3 oranges)
• 1 medium red onion, thinly sliced
• 1 medium tomato, diced
• 1-2 aji amarillo peppers, finely chopped (or substitute with jalapeño)
• 1/2 cup (120 ml) cilantro, finely chopped
• Salt to taste
• Pepper to taste
• 1 cup (150 g) toasted corn kernels (choclo)
• 1 avocado, sliced (optional)
• Plantain chips (optional)