Ecuadorian-Style Shrimp Ceviche (Ceviche de Camarones Ecuatoriano) Recipe

Ecuadorian-Style Shrimp Ceviche (Ceviche de Camarones Ecuatoriano)

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

Prep Time
Total Time
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  • 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

Nutrition Information

Total Fat
Serving Size: 6 servings (1 cup each)
View Complete Nutrition Information >


  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 Tip

Serve ceviche with freshly popped buttered popcorn.
Nutrition Information close
Amount per Serving
Calories 212  
  % Daily Value*
Total fat 7 g 11%
Saturated fat 1 g 4%
Cholesterol 177 MG 59%
Sodium 826 MG 34%
Carbohydrate 16 g 5%
Dietary fiber 2 g 7%
Sugars 9 g
Protein 23 g
Vitamin A   11%
Vitamin C   54%
Calcium   9%
Iron   14%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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