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Most seviche recipes call for marinating raw seafood in citrus juice, but this recipe starts with cooked shrimp. An ice bath quickly cools down the boiled shrimp to prevent overcooking. You can make this appetizer earlier in the day, but don't marinate it for more than four hours, as the citrus juice will start to affect the texture of the shrimp.

Recipe by Cooking Light September 2005


Recipe Summary test

10 servings (serving size: 1/2 cup seviche and about 8 chips)


Ingredient Checklist


Instructions Checklist
  • Cook shrimp in boiling water 2 minutes. Drain and plunge shrimp in ice water. Let stand 3 minutes; drain.

  • Combine shrimp and remaining ingredients except chips in a large bowl, stirring well. Cover and chill up to 4 hours. Serve with chips.

Nutrition Facts

152 calories; calories from fat 23%; fat 3.9g; saturated fat 0.6g; mono fat 1.7g; poly fat 1g; protein 15.1g; carbohydrates 14.2g; fiber 2g; cholesterol 103mg; iron 2.1mg; sodium 317mg; calcium 56mg.