Shrimp Ceviche

Juice of 3 lemons
Juice of 3 limes
Juice of 2 oranges
1 pound of shrimp
  
1 large tomato, seeded, and cut into medium dice
1/3 cup cilantro, chopped
1/3 cup olive oil
1/4 cup Spanish onion, cut into small dice
1 teaspoon finely jalapeno or serrano with seeds
Juice of 1 lime.
Salt and freshly ground black pepper
Good quality corn chips, for serving         

Toss the shrimp together in a non-reactive bowl with the lemon, lime and orange juices.
Place in the refrigerator for a minimum of three hours or until the shrimp have turned opaque.
While the shrimp is curing, toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl mix. Season with salt and pepper to taste.
When the shrimp are ready, drain them and discard the marinade.
Toss with the veggies. Divide among martini glasses and garnish each with a corn tortilla chips.

  Makes 8-10 Servings