Authentic Citrus Marinated Shrimp
Bring the flavors of Ecuador into your kitchen with this shrimp ceviche recipe. Here, the shrimp are marinated in a fresh, citrusy mix of GOYA® Naranja Agria (Bitter Orange Marinade), lime juice, and tomato sauce, with Latin seasonings. Ceviche is such a sought-after dish in South America that, in many countries, including Ecuador, you'll find restaurants called "cevicherias" that specialize in this bright tasting dish. Ceviche originated in colonial times. Today shrimp ceviche is served everywhere as an elegant appetizer or light, healthy lunch.
Prep time: 15 min.
Total time: 25 min., plus marinating time
1 medium red onion, thinly sliced (about 2 cups), divided
1¼ cup GOYA® Naranja Agria (Bitter Orange Marinade)
1 can (8 oz.) GOYA® Tomato Sauce
4 limes, juiced (about ½ cup), divided
¼ cup ketchup
1 tbsp. GOYA® Extra Virgin Olive Oil
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 packet Sazón GOYA® Coriander and Annatto
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
GOYA® Salsita Jalapeño, to taste
1½ lbs. large shrimp, peeled and deveined
2 tbsp. finely chopped fresh cilantro
Fresh cilantro leaves (optional)
1 pkg. popcorn, prepared according to package directions
1.In a medium bowl, combine 1 cup onion slices, bitter orange, tomato sauce, ¼ cup lime juice, ketchup, olive oil, mustard, Worcestershire and Sazón. Season with Adobo and Salsita; set aside.
2.In medium saucepan over medium-high heat, bring 4 cups water and scallions to a boil. Reduce heat to medium-low and simmer 5 minutes. Add shrimp to saucepan. Cover pan and remove from heat. Let shrimp steep until pink and opaque, about 2 minutes; drain and rinse under cold water. Discard scallions.
3.Add shrimp to onion mixture. Stir in cilantro. Cover bowl and refrigerate at least 3 hours, or up to 12 hours.
4.Divide shrimp mixture evenly among serving bowls. Top shrimp evenly with remaining onions and lime juice. Garnish with cilantro, if desired. Serve with popcorn.