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Ecuadorian Shrimp Ceviche
Tender shrimp bathed in fresh tomato juice, lime, and crispy red onion, brightened with cilantro. Ceviche de camarones as enjoyed in Guayaquil.
20 min2 servings235 kcalDifficulty: Easy
Ingredients
- 400 g raw peeled shrimp
- 3 piece ripe tomatoes
- 1 piece red onion
- 4 piece lime
- 15 g fresh cilantro
- 1 tsp hot sauce
Instructions
Step 1
Cut the shrimp in half lengthwise. Place them in a bowl with the lime juice and let marinate for 10 minutes.
Step 2
Blend 2 tomatoes to make a juice. Dice the third tomato. Thinly slice the red onion and rinse under cold water.
Step 3
Mix the marinated shrimp with the tomato juice, diced tomato, onion, hot sauce, and chopped cilantro. Serve chilled.