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Shrimp Ceviche Recipe

  • 6servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, C, P
MineralsSilicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lb. raw small shrimp peeled and deveined

  2. 2 1/4 cups fresh lime juice divided

  3. 1 cup sliced green olives

  4. 2 small tomatoes seeded and chopped

  5. 1/2 red onion thinly sliced

  6. 1/4 cup chopped cilantro

  7. 3 to 4 tablespoons seasoning Sauce

  8. 3 tablespoons olive oil

  9. 2 tablespoons chopped pickled jalapeños

  10. Chopped avocado

Instructions Jump to Ingredients ↑

  1. PLACE shrimp in large saucepan. Cover shrimp with water.

  2. Bring to a boil; reduce heat to low.

  3. Cook for 3 minutes or until shrimp turn pink.

  4. Place shrimp in ice water to chill.

  5. DRAIN shrimp and cut into 1/4-inch pieces. Place shrimp and 2 cups lime juice in medium glass bowl; mix well.

  6. 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.

  7. Refrigerate for 2 hours. Serve with chopped avocado, if desired.

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