Try this Quick Caribbean Mango Shrimp Ceviche recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water to boiling. Add shrimp and cook until shrimp turn opaque throughout, 1 to 2 minutes. Drain and transfer shrimp to bowl of ice water; let stand until shrimp are cold. Drain shrimp well. Cut shrimp into 1/2-inch pieces and transfer to large bowl. Add orange juice, lemon juice, lime juice, and pineapple juice; stir to combine. Cover and refrigerate for 1 hour.
Stir in mango, jicama, onion, cilantro, and jalapeno; cover and refrigerate 1 hour. Stir in avocado, oil, salt, and pepper and let stand 15 minutes before serving
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 119 | ||
Calories from Fat: 37 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 86.9mg | 3 % | |
Potassium 282.9mg | 7 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 6.7g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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