recipe images

ecuadorian
shrimp ceviche

Servings
6

Prep Time
20 mins

Cook Time
15 mins

  1. 1-1/2 cups thinly sliced red onion
  2. 1/2 cup fresh lime juice
  3. 1/4 teaspoon salt
  4. Non-stick cooking spray
  5. 1-1/2 pounds peeled, deveined 41/50 count
    shrimp, tail off, thawed
  6. 1/4 teaspoon ground black pepper
  7. 1 can (14.5 oz) diced tomatoes, drained
  8. 3/4 cup fresh orange juice
  9. 1/3 cup tomato ketchup
  10. 1/4 cup chopped fresh cilantro
  11. 2 tablespoons extra virgin olive oil
  12. 1 tablespoon yellow mustard

directions

  1. Combine onion, lime juice and salt in a small bowl; set aside and stir occasionally.
  2. Spray a large skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with pepper. Cook 3 to 4 minutes or just until shrimp turns pink, stirring frequently.
  3. Remove from skillet; place in a shallow container. Cool for 10 minutes in the refrigerator.
  4. Stir together drained tomatoes, orange juice, ketchup, cilantro, oil and mustard in large bowl. Add onion mixture and shrimp; toss together to combine.
  5. Serve chilled. Enjoy.
*Tip

Great as an appetizer.

Serve with fresh popped corn or plantain chips. Find all ingredients for this delicious recipe at your local City Supermarket.

Recipe adapted from: https://www.readyseteat.com/recipes-Ecuadorian-Style-Shrimp-Ceviche-Ceviche-de-Camarones-Ecuatoriano-6518