Party Shrimp Ceviche

Transylmania's Note:

This is a great ceviche is not particularly authentic dish but rather a composite of an Ecuadorian recipe, my Argentine friend's recipe, and my own tastes. It is always welcome at parties and with cold beer its a match made in heaven. Both refreshing and piquant. The cooking time is chilling time.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 lb small shrimp , without shells
• 3 tablespoons ketchup
• 2 lemons, juice of , only
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce
• 1 -2 teaspoon hot pepper sauce (to taste)
• 1 red onion , thinly sliced
• 3 garlic cloves , crushed
• 1 sour dill pickle , diced
• 6 cherry tomatoes or 6 grape tomatoes , halved
• salt and black pepper

Directions:

1. Cook the shrimp in boiling water for about 5 minutes, or until they are just done. Drain and rinse in cool water.
2. Put the sliced onion in a colander and pour boiling water over them and let it drain out. This will make them more digestible.
3. Combine the ketchup, lemon juice, soy and worcestershire sauces, hot sauce, and garlic.
4. In a glass or ceramic bowl, put the shrimp and onions. Pour the ketchup-lemon juice over the shrimp and toss. Add salt and pepper to taste and gently stir in the pickles and tomatoes.
5. Let chill for at least two hours.
6. Serve with beer and other cocktail snacks.