Authentic Mexican Shrimp Ceviche Recipes
SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Provided by Charbel Barker
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
- In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
- Add the shrimp and mix well.
- Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
- Mix well and serve on the tostadas adding hot sauce to taste and avocados.
Nutrition Facts : ServingSize 125 g, Calories 216 kcal, Carbohydrate 10 g, Protein 26 g, Fat 8 g
AUTHENTIC MEXICAN SHRIMP CEVICHE
Steps:
- Start by squeezing the limes and pour the juice in a bowl, add salt and pepper. Add the chopped up shrimp, and while the shrimp cooks itself with the lime juice that's the time where you start chopping the rest of the ingredients.
- Before you put the vegetables in, add the ketchup and the valentina hot sauce, then add all your vegetables.
- Let it stand for 30 minutes. You can eat as tostadas or pour in a bowl and use chips or crackers!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
AUTHENTIC MEXICAN SHRIMP CEVICHE RECIPE
By marinating shrimp in acid to cook it, this authentic Mexican shrimp ceviche recipe with cilantro and red onion is quick, easy, and tasty.
Provided by Christina Musgrave,Mashed Staff
Categories dip, side, topping, appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Combine the shrimp and lime juice in a large bowl.
- Mix the shrimp well, and cover and refrigerate the bowl for 1 hour, or until the shrimp have turned pink.
- Add the red onion, diced tomato, diced jalapeño, cilantro, salt, and pepper to the bowl and mix well.
- Serve the ceviche with tortilla chips and hot sauce, or however you want!
Nutrition Facts : Calories 125 calories, Carbohydrate 8 g carbohydrates, Cholesterol 183 mg cholesterol, Fat 1 g fat, Fiber 1 g fiber, Protein 24 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 176 mg, Sugar 3 g, TransFat 0 g
SHRIMP CEVICHE
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
- Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.
MEXICAN CEVICHE
This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.
Provided by PHXGURL
Categories Appetizers and Snacks Seafood Shrimp
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
- Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g
SHRIMP CEVICHE
Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.
Provided by Manami
Categories Peppers
Time 25m
Yield 4-6 appetizers
Number Of Ingredients 12
Steps:
- Cook shrimp in boiling, salted water 3 minutes or just until cooked.
- Cool, peel, devein, and roughly chop shrimp.
- Squeeze limes into a medium bowl.
- Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
- Chill at least 1 hour and up to 6.
- Stir cilantro and diced avocados into chilled shrimp mixture.
- Serve with a slotted spoon.
Nutrition Facts : Calories 541.4, Fat 35, SaturatedFat 5.2, Cholesterol 331.3, Sodium 723.6, Carbohydrate 24.2, Fiber 11.1, Sugar 5.2, Protein 39.4
MEXICAN CEVICHE
This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.
Provided by Bergy
Categories Halibut
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
- Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
- Stir often.
- Pour off most of the lime juice (just leave it moist).
- Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
- Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
- If you wish garnish with sliced avocado and sliced black olives.
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To prepare a four-serving batch of this ceviche (which can be served as two servings for an entree, by the way — it’s no mere side or topping or dip), you’ll need 16 ounces (one pound) of raw shrimp, peeled and deveined. Don’t go with extra large prawns or even simply larger shrimp, as they won’t work properly here. You can even use ...
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