2 lb. frozen cooked cleaned small shrimp, thawed, drained
1/2 cup chopped fresh cilantro
Add To Shopping List
Let's Make It
Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours to marinate.
Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.
Drain onions; discard marinade. Add half the onions to shrimp mixture; mix lightly. Refrigerate 1 hour.
Divide shrimp among 12 small serving bowls; top with remaining onions and cilantro.
Ecuadorians like to stir in a teaspoon of HEINZ Tomato Ketchup to each portion just before serving. Others like it a little spicy and add hot sauce to the tomato sauce mixture before tossing with the shrimp and refrigerating as directed.
Substitute fresh lemon juice for the lime juice.
Serve spooned over pitted avocado halves.
This ceviche is a flavorful starter to help you eat right.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.