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.