Ecuadorian - Ecuadorean Ceviche

This is one of my favorite family recipes. It is great as a first course or for lunch. I usually use medium shrimp for this dish, but it doesn't really matter what size the shrimp are. It's not really hot, but you can use less hot sauce (or more if you like). We usually serve it with plain popcorn on top, though some skip the popcorn. Don't use buttery popcorn, only plain will do. Some Ecuadorians serve it with maiz tostado, which is a kind of fried/toasted corn kernal which doesn't pop. You can buy maiz in markets that carry Andean products. You have to saute them in hot oil until they get toasted. This dish is served in a wide champagne goblet or a dish in which you would serve a shrimp cocktail. Cooking time listed is for shrimp. Chilling time is not listed.

• Ready In: 31 mins
• Serves: 8-10

Ingredients

• 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

Directions

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.