Shrimp Ceviche

• 2 pounds Raw, De-veined, Shelled Shrimp
• 1/2 whole Medium Onion, Chopped Fine
• 4 whole Limes, Juice Of
• 1 whole Lemon Juice Of
• 3 whole Roma Tomatoes, Chopped Fine
• 1 whole Jalapeno, Chopped, Don't De-seed
• 1/2 bunches Fresh Cilantro, Chopped
• 10 ounces, fluid Ketchup
• 1 Tablespoon Salt (or Salt To Taste)

1. Boil water in a small stock pot, then turn it off and put your shrimp in the pot for only one minute or less (they should not be completely cooked!)
2. and remove from water to a strainer.
3. Put shrimp and chopped onion in a medium/large bowl and squeeze the juice of limes and lemon over the top.
4. Salt a bit, stir, and cover with plastic wrap and refrigerate at least 1 hour.
5. (Its important that you put onion in with shrimp in this step if you wait and add it later it wont be the same the onion cooks with the shrimp in the citrus juice.)
6. Remove from fridge (thats obvious, right?
7. ), stir, and add your chopped tomatoes, jalapeno, cilantro, ketchup, and a bit more salt to taste.
8. We like to serve it on crackers.
9. Saltines work great, but any cracker will be fine.
10. We usually eat this for a couple of days.
11. I think its even better after its rested for a while.
12. Note: This is wonderful when you add some chopped avocado to it as well, but the avocado wont keep in the fridge for days like the ceviche will, so only add it to what youll be eating in the very near future.
13. Enjoy!
14. One more thing...if you use low carb or sugar free ketchup, these are low carb diet friendly minus the cracker of course!!
15. I love them.

shrimp, onion, whole limes, lemon juice of, tomatoes, fresh cilantro, ketchup, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-ceviche/ (may not work)