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Nutrition Facts
Serving Size 248 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 320 mg 107%
Sodium 2390 mg 100%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 35 g
Vitamin A 15% Iron 4%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hibiscus Shrimp Ceviche
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
6  People


Recipe makes 6 Servings

1 Tbsp kosher salt
2 Lb gulf shrimp 10/15, peeled and deveined
1 cup(s) dried hibiscus flowers
1 cup(s) fresh squeezed orange juice
1 cup(s) fresh lime juice
1/3 cup(s) red onion, minced or chopped small
1/3 cup(s) cilantro, chopped
1 large jalapeño, diced
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In a large pot add 1 tablespoon of salt and fill it with 4-5 cups of water. Bring salted water to a boil then add shrimp, cook for exactly 2 minutes and remove. Then strain water and place shrimp in an ice bath to stop cooking process.
While your shrimp are cooling place dried hibiscus leaves/flowers in a bowl with orange and lime juices. Let mixture to steep for 20 minutes stirring occasionally. Strain out pink liquid and discard the hibiscus leaves.
Strain cooled shrimp from ice bath/water (discard ice and water) and place shrimp in a bowl with chopped onion, cilantro, and jalapeño. Add in hibiscus liquid and season with salt and pepper to taste. Refrigerate for 30 minutes just to allow the flavors to set up. (If you want to stretch your ceviche, dice your shrimp up rather than leaving them whole).


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