Shrimp marinated in sour orange juice and topped with pickled red onions.
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Cut the shrimp into bite-sized half-inch pieces and place them in a glass or ceramic bowl.
Pour the sour orange juice over the shrimp until they are completely submerged.
Cover and refrigerate the shrimp for about 30 to 45 minutes until they turn opaque and pink.
In a separate small bowl, toss the sliced red onions with vinegar and a pinch of salt to quick-pickle them.
Drain about half of the excess orange juice from the shrimp bowl once the 'cooking' process is finished.
Fold in the diced tomatoes, cucumber, cilantro, minced habanero, and olive oil.
Season the mixture with sea salt to taste and stir gently to combine all flavors.
Serve chilled in bowls or on tostadas, topped generously with the pickled red onions.
