Shrimp Ceviche with Ketchup recipe

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Ingredients

2 cups water
1 dash salt
1 pound uncooked medium shrimp, peeled and deveined
½ cup salt
1 red onion, sliced
4 limes, juiced, divided
1 tablespoon corn oil
6 cups fresh orange juice
3 cups ketchup
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill

Nutrition Info

318.3 calories
carbohydrate: 48.6 g
cholesterol: 172.6 mg
fat: 5.3 g
fiber: 3.2 g
protein: 22 g
saturatedFat: 0.8 g
servingSize: -
sodium: 307.7 mg
sugar: 33.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and 1 dash salt to a boil in a saucepan. Stir in shrimp. Cook for 1 minute and turn off the burner. Stir until shrimp are light red and slightly curved. Transfer cooked shrimp to a bowl using a slotted spoon. Reserve the cooking water.

  2. Combine 1/2 cup salt, red onion, and the juice of 2 limes in a bowl. Stir and let stand for 30 minutes. Rinse onions and transfer them to a large serving bowl. Add oil.

  3. Add shrimp, remaining lime juice, orange juice, ketchup, parsley, cilantro, and dill to the bowl with the onions. Add up to 1/2 cup of the reserved shrimp cooking water, if necessary, to thin the sauce. Refrigerate at least 1 hour or until ready to serve.

Recipe Yield

4 servings

Recipe Note

This is a nice entree for any lunch. Is very tasty, different, and easy to cook. The base of the recipe is shrimp, tomato sauce, orange juice, and red onions. Great with a cold beer on sunny days. Serve chilled, with some popcorn or fried green banana slices on the side. If more formal, bread and butter.

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