Ecuadorian-Style Shrimp Ceviche (Ceviche de Camarones Ecuatoriano)

5
(2 ratings)
Prep
Time
Total Time
Number Of
Ingredients
9
Servings6

Shrimp ceviche recipe made with traditional flavors of red onion, lime juice and cilantro with orange juice added for a refreshing citrus flavor

Ingredients
  • 1-1/2 cups thinly sliced red onion
  • 1/2 cup fresh lime juice
  • 1/4 teaspoon salt
  • PAM® Original No-Stick Cooking Spray
  • 1-1/2 pounds peeled, deveined 41/50 count shrimp, tail off, thawed
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 3/4 cup fresh orange juice
  • 1/3 cup Hunt's® Tomato Ketchup
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Gulden's® Yellow Mustard
+-

Ready to make this recipe?

View items on sale at your local grocer

 
Directions
  1. Combine onion, lime juice and salt in small bowl; set aside and stir occasionally.
  2. Spray 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 shallow container. Cool 10 minutes in refrigerator.
  3. Stir together drained tomatoes, orange juice, ketchup, cilantro, oil and mustard in large bowl. Add onion mixture and shrimp; toss together to combine.
Cook's Tips

Serve ceviche with freshly popped buttered popcorn.

Cook's Tips

Serve ceviche with freshly popped buttered popcorn.

I made This!

Share your experience now

Nutrition Information
Calories: 212 View complete nutrition information
Reviews (1)

Your review of Ecuadorian-Style Shrimp Ceviche (Ceviche de Camarones Ecuatoriano)

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

Bryan December 11, 2015

I worked in Ecuador for five years. One of my favorite things to do was enjoy the Ecuadorian ceviche de camaron. In my opinion, the key to making ceviche del Ecuador is the yellow mustard. It gives a moderate amount of "picante" to your palate. The juices combined with the red onion, cilantro and tomato offer a hint of sweetness. I added a bit more mustard than called for, as well as a diced jalapeño pepper. There are so many wonderful variations of Ecuadorian ceviche. I have always enjoyed ceviche whenever I traveled to Latin America. Now I occasionally go to Mexico and enjoy their splendid cuisine. But for my personal tastes, the Ecuadorian style ceviche is the best.