Ecuadorian Shrimp Ceviche

Latin · 30 min · Shrimp · pescatarian, gluten-free, dairy-free

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Ingredients

• 1 lb raw shrimp, peeled
• 6 fresh limes
• 2 oranges
• 1 red onion
• 2 roma tomatoes
• 1/3 cup tomato ketchup
• 1/4 cup fresh cilantro
• 1/2 cup corn nuts (tostado)

Method

1. Blanch shrimp in boiling water 2 minutes until just pink, then plunge into ice water and drain.
2. Thinly slice red onion and soak in cold water 5 minutes to mellow.
3. Combine lime juice, orange juice, ketchup, and diced tomato to make the sauce.
4. Add cooked shrimp, drained onion, and cilantro; toss to coat.
5. Chill 15 minutes, then serve topped with crunchy corn nuts.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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