Photo: Dana DeVolk
Ecuadoran Shrimp Cocktail (Cóctel de Camarones) Recipe
9 ingredients
10 to 15 servings as an hors d'oeuvre (about 5 cups)
openrecipes
On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood...
Estimated Nutrition (whole recipe, rough)
487
Calories
31g
Protein
23g
Fat
48g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 pounds small shell-on shrimp
- 1/2 cup ketchup
- 1/2 cup freshly squeezed orange juice
- 1/4 cup lightly packed, finely grated horseradish (about 1/2 ounce)
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons Tabasco or other hot sauce
- 1 teaspoon lightly packed, finely grated orange zest
- 3 medium avocados
- 1 cup red onion, small dice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes