INGREDIENTS:

• 450 grams of medium shrimp (peeled and deveined)
• ½ cup lemon juice
• ½ cup orange juice
• ¼ cup ketchup
• 1 ½ teaspoon mustard
• 2 teaspoons sugar
• ½ onion (chopped)
• 1 tomato (diced)
• 1 small cucumber (diced)
• ½ green pepper (diced)
• 1 ½ tablespoon cilantro (chopped)
• Salt and pepper to taste)
• 1 pinch olive oil

INSTRUCTIONS:

• Soak the onion in a little lemon juice for half an hour. Scald the shrimp in boiling water with a little salt for 2 or 3 minutes until they become pink. Drain and reserve the cooking water.
• Combine half a cup of this liquid with lemon juice and orange juice, ketchup, mustard and sugar. Mix everything well.
• Now with shrimp, tomato, cucumber, pepper and onion. Season with salt and pepper to taste, and refrigerate for one hour.
• Before serving, add a drizzle of olive oil. Place them in cold bowls and arrange on the table a small bowl with spicy for those who want to give a tone more raised the shrimp ceviche sauce.