Recipe: Ecuadorian Ceviche

This low-calorie dish is a healthy option for people who cannot eat raw seafood.

Tools you’ll need

• One large bowl
• One small bowl
• One skillet pan

Ingredients

2 pounds of shrimp
2 red onions
4 tomatoes
1 green pepper
Juice from 20 limes
3/4 cup of orange juice
½ cup of tomato sauce
1/4 cup of chopped cilantro leaves
Salt

Directions

1. Thinly slice the red onions. Combine the onions, lime juice and a pinch of salt in a small bowl. Stir occasionally.
2. Dice the tomatoes and the green pepper.
3. Peel and devein the shrimp. Spray large skillet with cooking spray and heat over medium-high heat. Add the shrimp and the diced green pepper, stir frequently and cook until shrimp turns pink.
4. Place the cooked shrimp and green peppers into a shallow container and let it cool for 10 minutes in the refrigerator.
5. Toss and mix together the diced tomatoes, orange juice, tomato sauce, cilantro, onion-lime juice mixture, as well as the cooked shrimps and green peppers into a large bowl.
6. Let it stand in the refrigerator for at least two hours.

Recipe adapted from Laylita.com