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)
