Caribbean Shrimp Ceviche
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | lb | Shrimps, small, fresh w/ head 31-40's |
| 6.00 | floz | Knorr Ready-To-Use Jamaican Jerk Sauce 4 x 0.5 GA |
| 1.00 | cup | Bell pepper, red , julienne |
| 0.80 | tsp | Dried red chile flakes |
| 8.00 | oz | Onions, red , thinly sliced |
| 0.50 | tbsp | Garlic(1) , minced |
| 6.00 | Citrus, lime , zest and juice | |
| 6.00 | tbsp | Cilantro(1) , chopped |
Preparation
1. Shell and devein shrimp. Toss with Knorr Jamaican Jerk Sauce and marinate under refrigeration for 1 hour.
2. Heat shrimp in sauce just until shrimp turns pink. Do not overcook.
3. Drain shrimp. Toss shrimp with remaining ingredients and chill.
4. Serve as soon as possible after chilling.
Serving suggestions - Serve in cocktail glasses or stemmed goblets.
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