Shrimp Ceviche
From bluewaterandsand 15 years ago
- 10 minutes to make
- Serves 6
Cook time does not include the chill time. This is a favorite of mine. My mom gave me this recipe.
Ingredients
- 2 lb. raw small shrimp peeled and deveined shopping list
- 2 1/4 cups fresh lime juice divided shopping list
- 1 cup sliced green olives shopping list
- 2 small tomatoes seeded and chopped shopping list
- 1/2 red onion thinly sliced shopping list
- 1/4 cup chopped cilantro shopping list
- 3 to 4 tablespoons seasoning Sauce shopping list
- 3 tablespoons olive oil shopping list
- 2 tablespoons chopped pickled jalapeños shopping list
- Chopped avocado (optional) shopping list
How to make it
- 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.
People Who Like This Dish 7
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