1. Fill a medium bowl with ice water. Bring a large saucepan of salted water to a boil. Add the shrimp and immediately remove the pan from the heat. Let the shrimp sit in the hot water until they begin to turn pink (about 2 minutes or less). Remove them from the hot water when they are no longer grey, drain them, and cool them in the ice water. (You don't want them to be fully raw, but you don't want them to cook, either.) When cold, drain the shrimp, then peel and devein them; pat dry.
2. In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeno, oregano, pepper, cumin, cinnamon, and cloves and season generously with salt and hot sauce (we actually didn't use any hot sauce, but you might like to add some). If you plan to let your guests serve the ceviche from a bowl using Tostitos Scoops, chop the shrimp into pieces such that 2 or 3 pieces will fill a scoop, but if you plan to serve the ceviche in martini glasses as an appetizer, leave the shrimp whole or cut them in half. Add the shrimp, red onion, tomato, and chopped cilantro to the large bowl. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
3. If serving as an appetizer, spoon the shrimp and sauce into martini glasses or onto small plates, garnish with the endive spears and cilantro leaves and serve; if you want your guests to serve themselves using scoops, omit the garnish and serve in a bowl with the scoops in another bowl.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 10 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 86.2mg||27 %|
|Sodium 255.2mg||9 %|
|Potassium 198mg||5 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6.3g|
|Protein 11.9g||17 %|
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Calories per serving: 82
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