Give shrimp a flavorful kick with this
recipe for ceviche.
Shrimp
Ceviche
- 2 pounds raw small shrimp,
peeled and deveined
2 1/4 cups fresh lime juice, divided
1 cup sliced green olives
2 small tomatoes, seeded and chopped
1/2 red onion, thinly sliced
1/4 cup chopped cilantro
3 to 4 tablespoons MAGGI Seasoning Sauce
3 tablespoons olive oil
2 tablespoons chopped pickled jalapeños
Chopped avocado (optional)
- Place shrimp in large
saucepan. Cover shrimp with water. Bring to a boil; reduce heat
to low. Cook for 3 minutes or until shrimp turn pink. Place shrimp
in ice water to chill.
- Drain shrimp and cut into
1/4-inch pieces. Place shrimp and 2 cups lime juice in medium
glass bowl; mix well. Cover; refrigerate for 24 hours. Drain
shrimp; place in large serving bowl. Add remaining 1/4 cup lime
juice, olives, tomatoes, onion, cilantro, seasoning sauce, oil
and jalapeños; mix well. Refrigerate for 2 hours. Serve
with chopped avocado, if desired.
Makes 6 servings.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 10 mins
Cooling Time: 26 hrs refrigerating
Nutritional Information
Per Serving: Calories: 210 Calories from Fat: 100 Total Fat:
11 g Saturated Fat: 1.5 g Cholesterol: 155 mg Sodium: 1270 mg
Carbohydrates: 11 g Dietary Fiber: 2 g Sugars: 3 g Protein: 20
g
Recipe and photograph are
the property of Nestlé® & Meals.com, used with permission.
