- Combine onion, lime juice and salt in a small bowl; set aside and stir occasionally.
- 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.
- Remove from skillet; place in a shallow container. Cool for 10 minutes in the refrigerator.
- Stir together drained tomatoes, orange juice, ketchup, cilantro, oil and mustard in large bowl. Add onion mixture and shrimp; toss together to combine.
- Serve chilled. Enjoy.
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