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