Name: Shrimp Ceviche
Prep time: 15 s
Cook time: 10 s
Total time: 25 s
Yield: 6
Cuisine: Peruvian
Ingredients: 2 pounds raw small shrimppeeled and deveined; 2 1/4 cups fresh lime juicedivided; 1 cup sliced green olives; 2 small tomatoesseeded and chopped; 1/2 red onionthinly 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)

Make It

Instrucciones en Español

Step 1

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.

Step 2

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.