Boulevard Gourmets Shrimp Mojito Ceviche Recipes

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SHRIMP CEVICHE



Shrimp Ceviche image

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

1 1/2 lbs shrimp
6 limes
1 small shallot, minced
4 small ripe tomatoes, diced
4 serrano chilies, en escabeche chopped (canned)
1 jalapeno chile, seeded & minced
1/3 cup olive oil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh cilantro leaves
2 avocados, diced

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

SHRIMP CEVICHE



Shrimp Ceviche image

Make and share this Shrimp Ceviche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Mexican

Time 46m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb large shrimp, peeled and deveined
1 medium tomatoes, chopped
1/4 medium onion, finely chopped
1 jarred pickled jalapeno pepper, seeded and chopped (en escabeche)
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 large avocado, cut into 1/2 inch dice
2 teaspoons olive oil

Steps:

  • Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
  • Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
  • Drain immediately and cool under running water.
  • Put the shrimp in a glass or stainless steel bowl.
  • Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
  • Cover and refrigerate 3-4 hours.
  • Shortly before serving, gently stir in the avocado and olive oil.
  • Serve in small bowls or cocktail glasses.

Nutrition Facts : Calories 141, Fat 8.3, SaturatedFat 1.2, Cholesterol 95.5, Sodium 688.9, Carbohydrate 6.5, Fiber 3.2, Sugar 1.3, Protein 11.5

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