Shrimp Ceviche with Ketchup

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.

• Preparation Time: 45 mins
• Cooking Time: 5 mins
• Total Time: 50 mins
• Calories: 318 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.