Ecuadorian Ceviche

About This Project

  • 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
  • STEP ONE

    Combine onion, lime juice and salt in small bowl; set aside and stir occasionally.

  • STEP TWO

    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.

  • STEP THREE

    Stir together drained tomatoes, orange juice, ketchup, cilantro, oil and mustard in large bowl. Add onion mixture and shrimp; toss together to combine.

As Enjoyed on The Natural Traveler

Prep Time

30min

Cooking Time

20min

Category
Signature Dishes