Willy's Hot Shrimp Ceviche

Bring a large pot of salted water to a boil over high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque, then immediately transfer to an ice bath to stop cooking.

Drain the cooled shrimp and cut them into bite-sized pieces, roughly halving or quartering depending on size.

Squeeze the juice from the 3 limes into a large mixing bowl.

Add the cut shrimp to the lime juice mixture and stir well to ensure all pieces are coated. Let sit for 3-5 minutes to allow flavors to meld.

Stir in the thinly sliced onion, diced celery, and finely diced aji chombo pepper.

Drizzle the oil over the ceviche and sprinkle the cilantro on top, then gently fold everything together to combine.

Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.