Almost Traditional Shrimp Ceviche

   I feel so guilty about this new computer... though, I must admit, I love it as much as I am capable of loving a computer (which really isn't all the much because I am a bit of technophobe.)  HP is my brand though.  I've good luck with them throughout my life.  The last piece of crap was a Gateway, never liked it.  It chose the precise moment of my first interaction with the Geek Squad as it's final.  Turned it on, it too it's sweet time starting up, then flickered blue and then black.  Thank you computer.  You couldn't last another 5 months?  That is all I wanted.  Then a lot of other computer things happened concerning the hubs' computer happened, and well, needless to say, I am behind on things right now.  This is living up to my theory that nothing good happens in Jacksonville.

   Except shrimp.  (How did you like that throw back segue?)

   A few days ago a friend asked me about ceviche.  I had never made it, because living in Tennessee most of the time, I feel the need to apply heat to most of the fish I purchase.  I deferred to Rick Bayless for a ceviche recipe to send to my friend.  Then it hit me, I'm on the coast now; I can make ceviche.  Red snapper was my first choice, but my fish shop didn't have any.  Darn, guess I'll just have to go with shrimp.  I call this almost traditional because I didn't have as many limes as I thought so I had to combine other citrus.  The balance was perfect, though.  So I am keeping that citrus base ratio.

Almost Traditional Shrimp Ceviche
1/2 lb fresh, raw shrimp; peeled and deviened
1/4 C fresh lime juice
1/4 C fresh lemon juice
2 Tbsp fresh orange juice (sour orange preferred)
1/4 of a red onion, minced
1/2 of a jalapeno, seeded and minced
1/4 C chopped cilantro
1/2 tsp pasted garlic
1 Tbsp extra virgin olive oil
salt and pepper

   Cut shrimp into 1/2 in pieces.  Pour citrus juices over raw shrimp.  Cover, let sit in refrigerator for 10-12 hours.  Stir occasionally (if possible).  Drain off most of liquid.  Add the rest of the ingredients.  Stir.  Let sit for 30 minutes.