Ecuadorian shrimp ceviche is a healthy classic you'll devour (RECIPE)

Laylita, a blogger friend from Ecuador, says that in her home country, shrimp ceviche is very popular, especially in coastal regions. I love this easy recipe, which differs from other ceviches because you have to cook the shrimp. That makes this dish ideal for those who cannot eat raw seafood. This is a flavorful, low-calorie dish. I hope you like it!



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Ecuadorian Shrimp Ceviche

Makes 4-6 servings

2 pounds of cooked shrimp, peeled and deveined
2 small red onions, sliced super thin
4 tomatoes, thinly sliced
The juice of 15-20 lemons
The juice of an orange
1/2 cup of tomato sauce
1 bunch of cilantro, finely chopped
Salt and oil

1. Rinse the sliced onions with salt and water, then rinse again.

2. Mix all ingredients and let stand in the refrigerator for at least two hours.

3. Served with chili, plantain chips or fried plantains.

Laylita recommends to serve it as they do in Ecuador: with fried green plantains (tostones or patacones). 

Image via Laylita's Recipes.

Topics: ceviche  hispanic heritage month  seafood  ecuadorian recipe