Description
#MaggiPartner Pineapple shrimp ceviche with Maggi Jugo = the BEST summer combo @maggiusa
For the Ceviche
* 2 lbs shrimp, peeled, deveined, and chopped
* 2 cups pineapple, diced
* 1 cucumber, diced
* 2 roma tomatoes, diced
* 1/2 red onion, finely diced
* 1-2 serrano peppers, finely chopped
* 1/3 cup cilantro, chopped
* Salt & black pepper to taste
* Avocados for serving
For the Roasted Chile-Pineapple Salsa
* 2 garlic cloves
* 1 chile guajillo
* 5 chile de árbol
* 10 chile tepín
* 1/2 cup lime juice
* 1/2 cup pineapple juice
* 1/4 cup orange juice
* 2 pineapple rounds
* 2 tsp Maggi Jugo
* Salt and black pepper to taste
Instructions
1. Bring a pot of salted water to a gentle boil. Add the chopped shrimp and cook for about 2-3 minutes or until pink and fully cooked.
2. Immediately transfer the shrimp into ice water to stop the cooking process. Drain well and set aside.
3. Roast the garlic cloves, chile guajillo, chile de árbol, and chile tepín on a comal or skillet over medium heat for about 1-2 minutes, just until fragrant. Be careful not to burn them.
4. Add the roasted chiles and garlic to a blender along with lime juice, pineapple juice, orange juice, and pineapple rounds. Blend until completely smooth.
5. In a large bowl combine the cooked shrimp, diced pineapple, cucumber, tomatoes, red onion, serranos, and cilantro. Season with salt and black pepper to taste.
6. Pour the blended salsa over the shrimp mixture along with Maggi Jugo and mix everything together well.
7. Taste and adjust salt, lime juice, or spice level if needed.
8. Chill for 20-30 minutes before serving so all the flavors come together.
#ceviche #cookedceviche #easyrecipes