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Shrimp Ceviche

Inactive Prep: 26 hours
Prep: 15 minutes
Cook: 5 minutes

2 pounds raw small shrimp, peeled and deveined
2¼ cups fresh lime juice, divided
1 cup green olives, sliced
2 small tomatoes, seeded and chopped
½ red onion, thinly sliced
¼ cup cilantro, chopped
3-4 tablespoons Seasoning Sauce (Maggi)
3 tablespoons olive oil
2 tablespoons pickled jalapeños, chopped
Avocado, chopped (optional)


Place shrimp in large saucepan. Cover shrimp with water. Bring to a boil and 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 ¼-inch pieces. Place shrimp and 2 cups lime juice in medium glass bowl and mix well. Cover and refrigerate for 24 hours.

Drain shrimp and place in large serving bowl. Add remaining lime juice, olives, tomatoes, onion, cilantro, seasoning sauce, oil and jalapeños and mix well. Refrigerate for 2 hours. Serve with chopped avocado, if desired.

Recipe courtesy Nestle