Description
This Ecuadorian Shrimp Ceviche is full of flavor and incredibly refreshing. It’s the perfect dish to enjoy for lunch on a patio on a warm sunny day!
Ingredients
Units
Scale
- 2 lbs small shrimp, cooked
- Juice of 15 limes
- Juice of 1 orange
- 2 purple onions, very finely sliced (use mandolin if available)
- 3 large tomatoes, finely diced
- 1 bunch of cilantro, finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup ketchup (if strict Paleo, avoid this ingredient)
- 1 tsp mustard
- 1 tbsp sea salt
Instructions
- Prep all ingredients ahead of time.
- Place your sliced onions in a bowl and rinse with cold water. Once rinsed, add water and a pinch of sea salt to the bowl with the onions and let it sit for 5-10 minutes.
- Using your strainer, drain onions and place onions back into your bowl; add about 1 tablespoon of olive oil to your onions and set them aside.
- In a big bowl, combine lime juice, orange juice and diced tomatoes.
- Add in shrimp to your lime/orange juice and tomatoes; mix well.
- Add in onions to your lime/orange juice, tomatoes and shrimp; mix well.
- In a separate bowl, combine ketchup, mustard, olive oil and sea salt. Once mixed, add it in to your lime/orange juice, tomatoes, shrimp and onion bowl. Mix it in.
- Last but not least, add your chopped cilantro to the bowl.
- Cover with lid or tin foil and place in refrigerator. Let refrigerate for at least 4 hours before serving, so that your ceviche is nice and cold!
- Serve it in a bowl, add plantain chips (and popcorn, if you’re not Paleo) and enjoy this incredibly refreshing Ecuadorian appetizer.
- Prep Time: 60 mins
- Category: Appetizer
- Cuisine: Ecuadorian