Ecuadorian Ceviche

SuBethJimBob

1 Red onion sliced thin

⅓ cup lemon juice

Juice of one lemon

⅓ cup lime juice

1¼ cups orange juice (freshly squeezed)

¼ cup olive oil

½ tsp yellow mustard

½ tsp hot sauce

1 can diced tomatoes

1 cup diced hearts of palm

1 avocado diced in cubes

½ cup corn kernels (can be from frozen or canned)

Salt to taste

2 tbsp chopped parsley or cilantro

Boil the diced onion for 2 to 3 minutes, strain and place in a small bowl. Add juice of on lemon and a dash of salt. Let stand.

In a large bowl mix: the juices, ketchup, oil, mustard, hot sauce, and tomatoes. Add the pickled onions, vegetables, and parsley. Adjust the flavor with salt, more lemon juice, and ketchup.

Vegetables can be replaced with cooked shrimp.

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