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Ceviche de Camaron (Shrimp Ceviche)
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Description
A fresh and simple Ecuadorian ceviche recipe.
Ingredients
- 2 whole Tomatoes Thinly Sliced
- 1 whole Red Onion, Thinly Sliced
- ¾ cups Seville Orange Juice (bitter Orange)
- ½ cups Ketchup
- 1 Tablespoon Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- ¼ teaspoons Dried Coriander
- ¼ teaspoons Achiote
- ½ Tablespoons Agave Nectar
- ¼ cups Fresh Cilantro, Chopped
- 1 pound Cooked, Peeled And Detailed Shrimp
- Salt And Pepper, to taste
- ½ cups Lime Or Key Lime Juice, Divided
Preparation
Mix all of the ingredients, only using 1/4 cup of the lime juice, into a large, non-reactive bowl. Refrigerate for at least an hour, or up to a day. Just prior to serving, mix in the final 1/4 cup of lime juice. Serve with popcorn and/or tortilla chips, or over a bed of white rice.
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