Ecuadorian - Ecuadorean Ceviche

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 2 lbs shrimp, peeled and deveined
• 10 limes, juice of
• 1 lemon, large, juice of
• 4 valencia oranges, juice of
• 2/3 cup ketchup
• 1 teaspoon mustard, regular, not grainy, not dijon
• 2 -4 tablespoons tapatio hot sauce (use less if you don't like heat)
• 6 tomatoes, roma, seeded and diced finely
• 2 red onions, cut in half and sliced very finely
• 1/2 cup cilantro leaf, chopped finely
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 1. bring 3 cups water to a low boil in a skillet. add shrimp and turn after 30 seconds. after a total of 1 minute in the pan, drain shrimp and put into a large bowl to cool. if you use jumbo shrimp, you can cook for 1 1/2 minutes.
• 2 2. whisk together the lime, lemon and orange juices in a medium bowl. whisk in the ketchup, mustard, tapatio hot sauce, salt and pepper. set aside.
• 3 3. add onions, tomatoes and cilantro to the shrimp. mix.
• 4 4. pour juice mixture over the shrimp mixture. stir it.
• 5 5. refrigerate the ceviche for at least 2 hours, but 4-6 hours results in much better flavor.
• 6 6. serve.