#BaptistHealthy Recipe: Ceviche Ecuadorian-Style

This refreshing citrus recipe is easy to make ahead of time, and it even tastes better when left marinating over night. It’s perfect to keep you fueled for long beach or pool days. Shrimp is high in protein and low in fat. And all the ingredients are cooked, so they are safe for children and pregnant women.

Video by George Carvalho


Ceviche Ecuadorian-Style
Serves: 6


  • 1 pound shrimp
  • 1/2 cup lime juice
  • 1/2 red onion, diced
  • ¼ cup chopped cilantro
  • 1/4 cup frozen orange juice concentrate
  • 1/4 cup ketchup
  • 1 pinch salt


  • Boil water to cook shrimp for a few minutes, until pink. Remove from water and let shrimp cool down. Set water aside.
  • In a bowl, mix together orange juice concentrate, ketchup and onion, cilantro, salt and 1/3 cup of shrimp stock.
  • Once combined, add shrimp and chill for 2 hours.
  • Serve with popcorn and hot sauce per taste.

Nutritional information (per serving): Calories 147;’ Fat 1.85g, Carbohydrate 11g, Protein 21g, Fiber 0g, Sodium 596mg.

Carla Duenas
Carla Duenas is a registered dietitian and Certified Diabetes Educator and Care Specialist (CDCES) with Community Health at Baptist Health South Florida. A passionate promoter of wellness and prevention, and nutrition’s role in managing chronic diseases, Ms. Duenas’ expert tips and advice have been featured in print and broadcast media, including Miami Herald, CNN, CNN en Español, NBC and Univision. She has consulted with the Consortium for a Healthier Miami-Dade to help local restaurants offer healthy meals. Ms. Duenas is also an avid endurance athlete, competing regularly in races and marathons.

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