BOUILLON

SOUP

LIQUID SEASONING

NOODLES

ALL PRODUCTS

Granulated Chicken Flavor Bouillon Doypack near rice with pigeon peas and bowls of spices on a white table background.

Vibrant Latin flavor—now available in a resealable container.

Try our stand-up pouch

Forkful of seasoned Maggi noodles lifted from a white bowl.

Go on a flavor journey with Maggi Instant Noodles.

Explore more in the kitchen with our authentic flavors.

Search Bar

Shrimp Ceviche

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)

Official MAGGI®

Shrimp Ceviche

Add to Menu

Join the squad!

Save this recipe to My Menu Plan by logging in or registering. It only takes a few clicks to access a unique mix of services and content for a balanced lifestyle!

Join us!

I have an account

Level

Easy

Prep

15 min

Cook

10 min

Servings

6 servings

Shrimp Ceviche is popular dish with flavorful zesty lime accents. The sliced green olives and MAGGI® seasoning sauce make this ceviche sinfully delicious.

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)

Make It

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.