Shrimp Ceviche (Ecuadorian Style)
/0d6a84cb-34d6-45a5-bf98-6684d490449d.jpg&description=Shrimp Ceviche (Ecuadorian Style) Recipe){kind=link}
/0d6a84cb-34d6-45a5-bf98-6684d490449d.jpg)
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 190.1
- Total Fat: 3.3 g
- Cholesterol: 182.4 mg
- Sodium: 539.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.5 g
- Protein: 25.6 g
View full nutritional breakdown of Shrimp Ceviche (Ecuadorian Style) calories by ingredient
Introduction
A refreshing light entrée or light main, packed with protein, prepared in the style of the lovely South American country. A refreshing light entrée or light main, packed with protein, prepared in the style of the lovely South American country.Number of Servings: 5
Ingredients
-
600 grams Shrimp, raw
1 medium (2-1/2" dia) Onions, raw
1 fruit (2" dia) Limes
2 fruit (2-5/8" dia) Oranges
8 tbsp Heinz Reduced Sugar Ketchup
2 tsp or 1 packet Yellow Mustard
2 tbsp Cilantro, raw
4 dash Pepper, black
0.5 tsp Cumin seed
1 1tsp Olive Oil
1 dash Salt
2 small whole (2-2/5" dia) Tomatoes, red, ripe, raw, year round average
Directions
Cook the peeled shrimp or prawn for 2-3 minutes in a pan without adding any oil of water (if you are using frozen shrimp, defrost overnight). Sprinkle the cumin on top. Turn over as soon as one side turns pink; when all the shrimp has changed colour, stop cooking and let it cool down.
Place the chopped onion in a big bowl and cover with the lime juice. Add a dash of salt. Let stand for about 5 minutes, then add the chopped and peeled tomatoes, the juice of 2 oranges, the ketchup, the mustard, the cilantro and the olive oil. Add the cold shrimp and some of the juices that came out from cooking it. Add pepper to taste. Put in the fridge for an hour and serve cold, garnished with a little cilantro (coriander). In Ecuador it is usually served it with popcorn, plantain crisps or toasted corn (calories not included).
Serving Size: Makes approximately 5 servings of one cup or small bowl.
Number of Servings: 5
Recipe submitted by SparkPeople user SILVILUNAZUL.
Place the chopped onion in a big bowl and cover with the lime juice. Add a dash of salt. Let stand for about 5 minutes, then add the chopped and peeled tomatoes, the juice of 2 oranges, the ketchup, the mustard, the cilantro and the olive oil. Add the cold shrimp and some of the juices that came out from cooking it. Add pepper to taste. Put in the fridge for an hour and serve cold, garnished with a little cilantro (coriander). In Ecuador it is usually served it with popcorn, plantain crisps or toasted corn (calories not included).
Serving Size: Makes approximately 5 servings of one cup or small bowl.
Number of Servings: 5
Recipe submitted by SparkPeople user SILVILUNAZUL.