Ecuadorian - Ecuadorean Ceviche Recipe

Name: Ecuadorian - Ecuadorean Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs shrimp, peeled and deveined; 10 limes, juice of; 1 lemon, large, juice of; 4 valencia oranges, juice of; 2/3 cup ketchup; 1 teaspoon mustard, regular, not grainy, not dijon; 2 -4 tablespoons tapatio hot sauce (use less if you don't like heat); 6 tomatoes, Roma, seeded and diced finely; 2 red onions, cut in half and sliced very finely; 1/2 cup cilantro leaf, chopped finely; 1 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

2 lbs shrimp, peeled and deveined
10 limes, juice of
1 lemon, large, juice of
4 valencia oranges, juice of
2/3 cup ketchup
1 teaspoon mustard, regular, not grainy, not dijon
2 -4 tablespoons tapatio hot sauce (use less if you don't like heat)
6 tomatoes, Roma, seeded and diced finely
2 red onions, cut in half and sliced very finely
1/2 cup cilantro leaf, chopped finely
1 teaspoon salt
1/4 teaspoon black pepper

1
1. Bring 3 cups water to a low boil in a skillet. Add shrimp and turn after 30 seconds. After a total of 1 minute in the pan, drain shrimp and put into a large bowl to cool. If you use jumbo shrimp, you can cook for 1 1/2 minutes.
2
2. Whisk together the lime, lemon and orange juices in a medium bowl. Whisk in the ketchup, mustard, Tapatio hot sauce, salt and pepper. Set aside.
3
3. Add onions, tomatoes and cilantro to the shrimp. Mix.
4
4. Pour juice mixture over the shrimp mixture. Stir it.
5
5. Refrigerate the ceviche for at least 2 hours, but 4-6 hours results in much better flavor.
6
6. Serve.

449

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs shrimp, peeled and deveined, 10 limes, juice of, 1 lemon, large, juice of, 4 valencia oranges, juice of, and more.

Yes, Ecuadorian - Ecuadorean Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ecuadorian - Ecuadorean Ceviche

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