Ceviche De Camarones Recipes

CEVICHE DE CAMARON

Ceviche De Camaron image

This shrimp ceviche "cocktail" was orginated by Rick Bayless. I was a bit nervous about it at first but it is GREAT. I definately recommend using the jicama rather than the cucumber but both are good. This is best made the day it is served.

Provided by Kimke

Categories Vegetable

Time 20m

Yield 3 cups

Number Of Ingredients 13

Ingredients

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb shrimp (ideally 41/50 count to a pound)
1/2 cup white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/4 cup diced tomato
1/4 cup ketchup
1 tablespoon vinegary mexican bottled hot sauce
2 tablespoons olive oil, preferably extra-virgin
1 cup diced peeled cucumbers (or 1/2 cup of each) or 1 cup jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
salt
tostadas or tortilla chips

Steps:

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
Scoop in the shrimp, cover and let the water return to the boil.
Immediately remove from the heat, and pour off all the liquid.
Replace the cover and let the shrimp steam off the heat for 10 minutes.
Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
Peel the shrimp and devein if you wish.
Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
Taste and season with salt, usually about 1/2 teaspoon.
Cover and refrigerate if not serving immediately.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
Serve with tortilla chips if desired.

Nutrition Facts : Calories 380.6, Fat 19.7, SaturatedFat 3, Cholesterol 294.5, Sodium 740.2, Carbohydrate 19.9, Fiber 5.2, Sugar 8.4, Protein 34

CEVICHE DE CAMARONES (ECUADOREAN SHRIMP COCKTAIL)

Ceviche De Camarones (Ecuadorean Shrimp Cocktail) image

This great twist on shrimp cocktail is delicious and refreshing appetizer for your latin themed meal, or makes a tasty snack right out of the fridge.

Provided by Chef RayRay

Categories Vegetable

Time 1h20m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb unpeeled shrimp
1/2 medium white onion
1/3 cup chopped fresh cilantro
1/2 cup ketchup
1 -2 tablespoon bottled hot sauce
2 tablespoons extra virgin olive oil
1 cup diced cucumber
1/2 cup diced tomato
1 small avocado
salt and pepper
1 large garlic clove
3 cups popped popcorn (unsalted microwave popcorn-no butter)

Steps:

Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour.
Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately.
Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy.
Garnish with lime slices and cilantro sprigs.

Nutrition Facts : Calories 326.2, Fat 15.1, SaturatedFat 2.3, Cholesterol 220.9, Sodium 758.1, Carbohydrate 24.1, Fiber 5, Sugar 10.1, Protein 26.7

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