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Give shrimp a flavorful kick with this
recipe for ceviche, a popular seafood dish in the coastal regions
of Central and South America.
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.
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.
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