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Party Shrimp Ceviche

Party Shrimp Ceviche Recipe

This is a great ceviche is not particularly authentic dish but rather a composite of an Ecuadorian recipe, my Argentine friend's recipe, and my own tastes. It is always welcome at parties and with cold beer its a match made in heaven. Both refreshing and piquant. The cooking time is chilling time.
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Prep Time 20 mins
Cook Time 2 hrs
Course Appetizer
Cuisine Latin American
Calories 163.1 kcal

Ingredients
  

  • 1 lb small shrimp, without shells
  • 3 tablespoons ketchup
  • 2 lemons, juice of, only
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 -2 teaspoon hot pepper sauce (to taste)
  • 1 red onion, thinly sliced
  • 3 garlic cloves, crushed
  • 1 sour dill pickle, diced
  • 6 cherry tomatoes or 6 grape tomatoes, halved
  • salt and black pepper

Instructions
 

  • Cook the shrimp in boiling water for about 5 minutes, or until they are just done. Drain and rinse in cool water.
  • Put the sliced onion in a colander and pour boiling water over them and let it drain out. This will make them more digestible.
  • Combine the ketchup, lemon juice, soy and worcestershire sauces, hot sauce, and garlic.
  • In a glass or ceramic bowl, put the shrimp and onions. Pour the ketchup-lemon juice over the shrimp and toss. Add salt and pepper to taste and gently stir in the pickles and tomatoes.
  • Let chill for at least two hours.
  • Serve with beer and other cocktail snacks.

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Nutrition

Serving: 154gCalories: 163.1kcalCarbohydrates: 11.7gProtein: 24.4gFat: 2.1gSaturated Fat: 0.4gCholesterol: 172.8mgSodium: 730.4mgFiber: 1.1gSugar: 5.6g
Keyword < 4 Hours, Ecuadorean, Healthy, Lunch, South American
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