Ceviche de Camaron or Ecuadorian Shrimp Ceviche

1 lb shrimp (fresh or frozen, shelled and deveined)
2/3 cup water
1 tablespoon lemon juice

Cook the shrimp for a few minutes until turns pink. Remove from the heat and add the lemon juice. Mix.
Bowl:

1 small red or yellow onion, thinly sliced.
Pour hot water over onion and let it sit for 10 minutes.  Strain the onion. Place onion in a small bowl.
Add:

The juice of 2 big lemons (or to your taste)
Juice of 1 orange
Salt
Black pepper
1 tablespoon oil
Chopped cilantro to taste.

Refrigerate.

Once the shrimp cooled down, add:

 The onion mixture
1 small tomato finely chopped
1/4 green bell pepper, finely chopped
1/2 cup peeled cucumber, chopped (optional)

Mix well and refrigerate until serving.

Put on top:

Some ketchup
Some mustard

Note: We usually prepare our own fresh chili sauce called Aji Criollo but Tabasco is a great option is you like it hot!

Serve with popcorn, steamy white rice or patacones (twice-fried plantains).