Ecuadorian Shrimp Ceviche
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 30 min · Shellfish · pescatarian, gluten-free, dairy-free
292 cal
26g protein
38g carbs
4g fat
per serving · estimated
Ingredients
- 1/2 lb raw shrimp, peeled
- 3 fresh limes
- 1 oranges
- 1 red onion
- 1 roma tomatoes
- 1/4 cup tomato ketchup
- 1/4 cup fresh cilantro
- 1/4 cup corn nuts (tostado)
Method (tap to check — screen stays awake)
- Blanch shrimp in boiling water 2 minutes until just pink, then plunge into ice water and drain.
- Thinly slice red onion and soak in cold water 5 minutes to mellow.
- Combine lime juice, orange juice, ketchup, and diced tomato to make the sauce.
- Add cooked shrimp, drained onion, and cilantro; toss to coat.
- Chill 15 minutes, then serve topped with crunchy corn nuts.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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