#BaptistHealthy Easy Eats: Ceviche Ecuadorian-Style

In the United States, we celebrate Hispanic Heritage Month from September 15 to October 15. During this time, we recognize the histories, cultures, customs, diversity and food of the Hispanic culture.

If you are not Hispanic, you might not be able to notice the differences in the food, but if you live in Miami, you are most certainly an expert.

This refreshing citrus recipe is a healthy food option to bring to the beach or consume on a pool day. It is easy to make ahead of time, and even tastes better when left marinating overnight. Shrimp is high in protein and low in fat, and because all the ingredients are cooked, they are safe for children and pregnant women.

Ceviche Ecuadorian-Style
Serves: 6

Ingredients

1 poundshrimp
1/2 cuplime juice
1/2 redonion, diced
¼ cupchopped cilantro
1/4 cupfrozen orange juice concentrate
1/4 cupketchup
1 pinchsalt

Preparation

Boil waterto cook shrimp for a few minutes, until pink. Remove from water and let shrimpcool down. Set water aside.
In a bowl,mix the orange juice concentrate, ketchup and onion, cilantro, salt and 1/3 cupof shrimp stock.
Oncecombined, add shrimp and chill for 2 hours.
Serve withpopcorn and hot sauce per taste.

Nutritional information (per serving): Calories 147;’ Fat1.85g, Carbohydrate 11g, Protein 21g, Fiber 0g, Sodium 596mg.

Meet the Author

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.