From Linda Bladholm’s A Fork on the Road
Ecuadoran Shrimp Ceviche
If you prefer your seafood cooked, you’ll like this recipe adapted from southamericanfood.about.com. Serve with popcorn or corn chips and hot sauce.
1 small red onion, thinly sliced
1 pound small to medium shrimp, peeled, cleaned and steamed
Juice of 1 lime
1/4 cup fresh-squeezed orange juice
1/2 cup ketchup
1 cup corn kernels, boiled
1/4 cup packed cilantro leaves, chopped
Place the onion slices in a bowl of cold salted water, and let soak for 20 minutes. Drain and rinse. Combine onions, corn and shrimp in bowl. Whisk lime and orange juices with ketchup, and season with salt to taste. Toss with shrimp mixture. Chill until ready to serve. Add cilantro just before serving. Makes 4 servings.
Per serving: 174 calories (9 percent from fat), 1.8 g fat (0 saturated, 0 monounsaturated), 143 mg cholesterol, 17.7 g protein, 24.1 g carbohydrates, 1.7 g fiber, 1,076 mg sodium.