Ecuadorian-Style Shrimp Ceviche (Ceviche de Camarones Ecuatoriano)
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
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
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 89 mg | 9% |
Carbohydrate | 16 g | 5% |
Cholesterol | 177 mg | 59% |
Total Fat | 7 g | 11% |
Iron | 3 mg | 14% |
Calories | 212 kcal | 11% |
Sodium | 825 mg | 34% |
Protein | 23 g | 46% |
Saturated Fat | 1 g | 4% |
Sugars | 9 g | 1% |
Vitamin C | 32 mg | 54% |
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.
Ecuadorian-Style Shrimp Ceviche (Ceviche de Camarones Ecuatoriano)