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.

Ingredients

4 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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