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 caloriescarbohydrate: 48.6 gcholesterol: 172.6 mgfat: 5.3 gfiber: 3.2 gprotein: 22 gsaturatedFat: 0.8 gservingSize: -sodium: 307.7 mgsugar: 33.6 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Ceviche with Ketchup
Directions
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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.
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.
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.