Shrimp Ceviche

In a bowl, toss the shrimp with 1 tablespoon of the oil. Add the orange juice.

In a large deep skillet, heat the shrimp with the juice and simmer, covered, for 5 minutes. With a slotted spoon, transfer the shrimp to a bowl. Add several ice cubes to the shrimp.

Strain the juice from the skillet. Transfer to a food processor.

Leaving 1 tablespoon of the parsley and cilantro for the garnish, add the remaining herbs to the blender with the tomato. Work to form a smooth mixture.

Peel the shrimp, halve them lengthwise, and return to the bowl. Stir in the onion, sugar, salt, and parsley mixture.

Insert a fork into one of the lime halves. Squeeze the juice over the shrimp, rotating the lime, discard any seeds. Continue with the remaining limes.

Stir in the remaining 2 tablespoons of oil and the ketchup. Toss well. Cover with plastic wrap and refrigerate for several hours or until cold.

Just before serving, dice the avocado and stir it into the shrimp. Transfer to a serving dish. Sprinkle with hot sauce and the remaining parsley and cilantro, and pass with plantain chips.