Ecuadorian-Style Shrimp Ceviche No ratings yet.

easy prep time 30 mins | cook time 4 mins | SERVINGS 6


    1-1/2 cups thinly sliced red onion

    1/2 cup La Fe Lime Juice 

    1/4 teaspoon salt

    La Fe Vegetable Oil 

    1-1/2 pounds peeled, deveined 41/50 count shrimp, tail off, thawed

    1/4 teaspoon La Fe Black Pepper 

    1 cup fresh diced tomatoes

    3/4 cup fresh orange juice

    1/4 cup La Fe Tomato Paste 

    1/4 cup chopped fresh cilantro

    2 tablespoons extra virgin olive oil

    1 tablespoon Yellow Mustard



    Combine onion, La Fe lime juice and salt in a small bowl; set aside and stir occasionally.


    Coat a large skillet with La Fe vegetable oil; heat over medium-high heat. Add shrimp; sprinkle with La Fe black pepper. Cook 3 to 4 minutes or just until shrimp turns pink, stirring frequently. Remove from the skillet; place in a shallow container. Cool for 10 minutes in the refrigerator.


    Stir together drained canned diced tomatoes, orange juice, La Fe tomato paste, cilantro, oil and mustard in a large bowl. Add onion mixture and shrimp; toss together to combine.