Ecuadorian-Style Shrimp Cevicheeasy 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.