SHRIMP CEVICHE WITH KETCHUP

Shrimp Ceviche with Ketchup image

This is a nice entree for any lunch. Is very tasty, different, and easy to cook. The base of the recipe is shrimp, tomato sauce, orange juice, and red onions. Great with a cold beer on sunny days. Serve chilled, with some popcorn or fried green banana slices on the side. If more formal, bread and butter.

Provided by ilubkov

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h50m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups water
1 dash salt
1 pound uncooked medium shrimp, peeled and deveined
½ cup salt
1 red onion, sliced
4 limes, juiced, divided
1 tablespoon corn oil
6 cups fresh orange juice
3 cups ketchup
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill

Steps:

Bring water and 1 dash salt to a boil in a saucepan. Stir in shrimp. Cook for 1 minute and turn off the burner. Stir until shrimp are light red and slightly curved. Transfer cooked shrimp to a bowl using a slotted spoon. Reserve the cooking water.
Combine 1/2 cup salt, red onion, and the juice of 2 limes in a bowl. Stir and let stand for 30 minutes. Rinse onions and transfer them to a large serving bowl. Add oil.
Add shrimp, remaining lime juice, orange juice, ketchup, parsley, cilantro, and dill to the bowl with the onions. Add up to 1/2 cup of the reserved shrimp cooking water, if necessary, to thin the sauce. Refrigerate at least 1 hour or until ready to serve.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 48.6 g, Cholesterol 172.6 mg, Fat 5.3 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 0.8 g, Sodium 307.7 mg, Sugar 33.6 g