Ecuadorian - Ecuadorean Ceviche

• 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

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.

shrimp, lemon, valencia oranges, ketchup, regular, tomatoes, red onions, cilantro leaf, salt, black pepper

Taken from www.food.com/recipe/ecuadorian-ecuadorean-ceviche-408913 (may not work)