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Shrimp Ceviche with Ketchup

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"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."
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1 h 50 m servings 318
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 318 calories; 5.3 48.6 22 173 308 Full nutrition

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