ECUADORIAN SHRIMP CEVICHE

2 pounds about 1 kilo, of cooked shrimp (if you buy it raw, I suggest you cook it in beer or coconut milk for amazing flavor)

2 red onions sliced very thinly

4 tomatoes sliced very thinly or diced

1 bell pepper red or green, diced - optional

10-15 limes freshly squeezed

The juice of 1 orange

½ cup of ketchup or ½ cup of freshly blended tomato juice for a fresher style ceviche

1 bunch of cilantro chopped very finely

Salt pepper and oil (sunflower or light olive oil)