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Recipe: Ecuadorian Ceviche

September 27, 2017

Healthy Recipe from my health insurance provider!!!!

Recipe: Ecuadorian Ceviche


We're celebrating Hispanic Heritage Month with a traditional ceviche recipe. 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


•2 pounds of shrimp

•2 red onions

•4 tomatoes

•1 green pepper

•Juice from 20 limes

•3⁄4 cup of orange juice

•1⁄2 cup of tomato sauce

•1⁄4 cup of chopped cilantro leaves




•Thinly slice the red onions. Combine the onions, lime juice and a pinch of salt in a small bowl. Stir occasionally.

•Dice the tomatoes and the green pepper

•Peel and de-vein 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.

•Place the cooked shrimp and green peppers into a shallow container and let it cool for 10 minutes in the refrigerator.

•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.

•Let it stand in the refrigerator for at least two hours.

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