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Shrimp Ceviche

Shrimp Ceviche
Makes:
6 servings
Prep Time:
15
minutes
Total Time:
1585
minutes
Dairy FreeLow Calorie
Shrimp Ceviche is popular dish with flavorful zesty lime accents. The sliced green olives and MAGGI® seasoning sauce make this ceviche sinfully delicious.

In this recipe:


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Ingredients:

  • 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)

Directions:

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.

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Nutrition Facts

Serving Size: 6/6 of recipe

Servings Per Recipe:

  • Calories: 270
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 230mg (77% of DV)
  • Sodium: 1330mg (55% of DV)
  • Carbohydrates: 5g (2% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 1g
  • Protein: 31g
  • Vitamin A: 15% of DV
  • Vitamin C: 25% of DV
  • Calcium: 10% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Shrimp Ceviche

Ingredients

  • 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)

 

Directions

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.

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