Ecuadorian shrimp ceviche {Ceviche de camarón}

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)

red onions sliced very thinly

tomatoes sliced very thinly or diced

bell pepper (red or green), diced - optional

The juice of 10-15 limes

The juice of 1 orange

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

bunch of cilantro chopped very finely

Salt, pepper and oil (sunflower or light olive oil)