Ecuador Shrimp Ceviche

serves 6
Source: Chef Alex Garcia of Erizo Latino Restaurant

3 tomatoes, coarsely chopped
2 large white onions, coarsely chopped
1/2 cup lime juice
1/2 cup orange juice
1 cup ketchup
1/2 bunch cilantro
2 pounds medium size shrimp
4 bay leaves
2 lemons
Tabasco pepper sauce
1 red onion, diced
2 tomatoes, diced
2 red peppers, diced

Cook 3 chopped tomatoes and 2 white onions. Cool then puree in a food processor. Add juices, ketchup and cilantro.

Clean shrimp and then slice in half lengthwise. Blanch in water seasoned with bay leaves, lemons and Tabasco pepper sauce.

Combine red onion, tomatoes and red peppers with sauce and shrimp.

Yield: 6 servings as an appetizer

Nutritional Information per Serving:

Calories: 273
Fat: 3.4 g