ECUADORIAN SHRIMP CEVICHE
Steps:
- Pour 1/2 cup lime juice over onions in bowl; toss to evenly coat. Refrigerate 3 hours to marinate.
- Mix tomato sauce, dressing, orange juice and mustard with remaining lime juice in large glass or plastic bowl. Add shrimp; toss to evenly coat. Refrigerate 1 hour.
- Drain onions; discard marinade. Add half the onions to shrimp mixture; mix lightly. Refrigerate 1 hour.
- Divide shrimp among 12 small serving bowls; top with remaining onions and cilantro.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
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