Shrimp Ceviche



Shrimp Ceviche

This Ecuadoran ceviche, adapted from “The Book of Latin American Cooking” by Elisabeth Lambert Ortiz (Ecco, 1994), is good with corn chips.

2 pounds peeled, cooked medium shrimp

11/2 cups orange juice

1/2 cup lime juice

1 medium red onion, finely chopped

1 fresh red or green chile, seeded and finely chopped

1 large tomato, chopped

Place the shrimp in a glass bowl and mix with the citrus juices, onion, chile, and tomato. Season with salt and pepper to taste and marinate 1 hour. Makes 8 servings.

Per serving: 109 calories (11 percent from fat), 1.3 g fat, (0.1 g saturated, 0.1 monounsaturated), 143 mg cholesterol, 16 g protein, 7.7 g carbohydrate, 0.4 g fiber, 643 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category