Ecuadorian-Style Shrimp Ceviche (Ceviche de Camarones Ecuatoriano)
30Prep Time Minutes
30Total Time Minutes
9Number of 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
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||2 g||7%|
|Vitamin C||32 mg||54%|
|Vitamin A||564 iu||11%|
Combine onion, lime juice and salt in small bowl; set aside and stir occasionally.
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.
Stir together drained tomatoes, orange juice, ketchup, cilantro, oil and mustard in large bowl. Add onion mixture and shrimp; toss together to combine.
Serve ceviche with freshly popped buttered popcorn.