Shrimp Ceviche
Yield
4 servingsPrep
15 minCook
3 minReady
18 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 1 ½ | cups |
orange juice
|
|
| ½ | cup |
lemon juice
|
|
| ¼ | cup |
ketchup
|
|
| 1 | each |
onions
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 355 | ml |
orange juice
|
|
| 118 | ml |
lemon juice
|
|
| 59 | ml |
ketchup
|
|
| 1 | each |
onions
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Directions
Cook shrimp in boiling salted water for 3 minutes - NO MORE! Allow to cool and remove shells and devein.
Cut shrimp into two or three pieces depending on size.
Add the juices, salt and pepper, ketchup, hot sauce, and onion.
Leave in refrigerator for several hours before eating.
