In a medium saucepan, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, until just pink. Drain and transfer to an ice bath to stop the cooking. Set aside.
In a large bowl, combine the lime juice, orange juice, and minced garlic. Add the sugar and olive oil, stirring to combine.
Incorporate the diced tomatoes, chopped red onion, and cilantro into the juice mixture. Season with salt and pepper to taste.
Gently fold the shrimp into the mixture, ensuring they are well-coated with the flavors. Let the mixture marinate in the refrigerator for 10-15 minutes to blend the flavors.
Before serving, taste and adjust the seasoning with additional salt, pepper, or lime juice if necessary.
Serve the shrimp ceviche in bowls, accompanied by crispy plantain chips for a delightful crunch.
Tips
Ensure the shrimp are very fresh to achieve the best taste. Rinse them in cold water before cooking to maintain their delicate flavor.
For an extra kick, add a small chopped chili pepper or a splash of your favorite hot sauce.
Marinate the shrimp just before serving to maintain their tender texture and fresh flavors.
