Ecuadorian Shrimp Ceviche

Ingredients

• 1/2 small red onion, halved and sliced paper thin
• 1 fresno, jalapeño or other small chile, sliced paper thin (optional)
• 3/4 cup fresh lemon juice (from about 6 lemons)
• 2 pounds 31/40 count shrimp, peeled and deveined, including tails, (shells or tails reserved)
• 1/4 cup ketchup
• 1 cup fresh orange juice (from about 3 oranges)
• 2 teaspoons salt, plus more to taste
• 3 tablespoons finely minced fresh cilantro
• 2 green plantains, peeled
• Vegetable oil for frying

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