Recipe by ROBERTAJ
"This recipe was given to me by a dear friend from Ecuador. This dish is also great with raw shrimp, scallops, or fish. If using canned oysters, cover the dish with plastic wrap and place in refrigerator for about 30 minutes. If using raw shrimp, scallops, or fish, cover with plastic wrap and place in refrigerator for at least 2 hours or until they are opaque in the middle."
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Spanish onions, sliced
fresh lemon juice
4 (8 ounce) cans
ripe tomato, diced
green onions, chopped
chopped fresh parsley
salt to taste
This has become a favorite in my home. I usually use fresh seafood, but my fiance bought a 2-lb bag of precooked shrimp and we rinsed it under cold water for 3 mins. to defrost and it worked out great. I substituted the parsley with cilantro (added a much better flavor), and garnished with sliced avocado on top and saltines on the side. Delicious!
Great recipe! However, it's spelled "Ceviche."
Excelent...I used cooked schrimp and small scallops in this and it was a big hit. Loved the citrus flavour. I cut down on the spanish onion (personal preference) and served with corn crackers.
Yes, pls it´s spelled ceviche. I´m from Ecuador. It can even be a mango ceviche
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 136
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