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Ceviche de Ecuador

2 hr 30 min
2 hr 30 min prep
0 min cook

Serves 4

Unsaved Ceviche de Ecuador

Ingredients

  • 12 oz Cooked shrimp
  • 1/2 Medium red onion, julienned
  • 2 Medium garlic cloves, minced
  • 1/2 cup Lime juice
  • 1/2 cup Orange juice
  • 14.5 oz Canned diced tomatoes, drained
  • 1/2 cup Cilantro, finely chopped
  • 1/2 tsp Dry mustard
  • 1 tsp Salt

Instructions

  1. In a large non-reactive bowl, combine all ingredients and toss gently until well combined. Cover and refrigerate for 2 hours.
  2. Serve with fried plantain or tortilla chips.

Nutrition

13gCarbs
0gFat
22gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories140
  • % Daily Value*
  • Total Fat
    • 0g
  • Saturated Fat
    • 0g
  • Trans Fat
    • 0g
  • Cholesterol
    • 160mg
    • 53%
  • Sodium
    • 740mg
    • 31%
  • Total Carbohydrate
    • 13g
    • 4%
  • Dietary Fiber
    • 1g
  • Sugars
    • 6g
  • Protein
    • 22g
  • Vitamin C
    • 45%
  • Calcium
    • 10%
  • Iron
    • 8%
  • Vitamin A
    • 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.