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Upon my parents return from their trip to Ecuador, ceviche was mentioned time and time again.  I am quite familiar with ceviche, as it is served at numerous restaurants in Denver; however, I’ve never made it.  So, I hopped online to see what I could learn.  Turns out, many countries and cultures (mostly South American) claim ceviche as their own creation and thus,  it is difficult to determine the exact origin.  Traditionally, ceviche is made with white fish and chili spices.  The fish is not cooked per se, but rather marinated in citrus juices (lime and/or lemon) and the marinade actually cooks the fish.  Shrimps are a little different, so I just cooked them by boiling them.

Ingredients

- 2-3 cups small to medium shrimps (shelled, deveined, and cooked)

- 1/2 red onion

- Juice of 3 regular limes

- 1/4 cup fresh squeezed orange juice

- 1/2 cup ketchup

- 1 tablespoon white vinegar

- 1 tablespoon sugar

- 1 cup choclo, or other fresh corn kernels

- 1/4 cup packed cilantro leaves, chopped

Directions

1. Cut the onion into thin, semi-circle slices

2. Place the onion slices in a bowl of cold salted water, and let soak for 20 minutes.

3. Cook the corn kernels in a pot of boiling salted water until just tender. Drain and rinse with cold water.

4. If the shrimps are not cooked, bring a pot of salted water to a boil.  Once boiling, add the shrimps and remove from heat.  They should cook within 1 minute.  Using tongs remove the shrimps and set aside.

5. Drain onions and rinse with cold water.

6. Once the shrimps are cooled, cut them into pieces.

7.  Combine onions, corn, and shrimps in a bowl.

8. Whisk together lime juice, orange juice, ketchup, sugar, and vinegar.

9. Toss this mixture with shrimp, corn, and onions. Salt and pepper to taste!

10. Toss with cilantro.

Serve with taco chips or popcorn!