Easy Shrimp Ceviche Recipe By Tasty

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EASY SHRIMP CEVICHE



Easy Shrimp Ceviche image

This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.

Provided by keonar

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 cucumber, diced
2 Roma tomatoes, diced
½ medium red onion, diced
2 serrano peppers, seeded and deveined
¼ cup chopped cilantro
6 medium limes, divided
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper to taste
½ pound raw shrimp, peeled and deveined
1 small avocado, diced

Steps:

  • Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
  • Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
  • Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
  • Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 19 g, Cholesterol 86.3 mg, Fat 7.1 g, Fiber 6.8 g, Protein 11.7 g, SaturatedFat 1.1 g, Sodium 981 mg, Sugar 4.3 g

EASY SHRIMP CEVICHE RECIPE BY TASTY



Easy Shrimp Ceviche Recipe by Tasty image

Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip

Provided by Rie McClenny

Categories     Appetizers

Yield 2 cups

Number Of Ingredients 8

10 limes
1 lb shrimp, peeled, deveined, and diced
2 teaspoons kosher salt
2 jalapeñoes, seeded and minced
1 small red onion, diced
2 cups cherry tomato, chopped
fresh cilantro leaf, for garnish, optional
tortilla chip, for serving

Steps:

  • Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
  • In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
  • Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
  • Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY



Mexican Shrimp Ceviche Tostada Recipe by Tasty image

Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce

Provided by Amina Owens

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

1 lb large shrimp, peeled and cleaned
3 lemons, limes can be used as well, juiced
¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice

Steps:

  • Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
  • Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
  • Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
  • Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
  • To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams

JOSE'S SHRIMP CEVICHE



Jose's Shrimp Ceviche image

I've looked all over the net and haven't found a shrimp ceviche quite like this one! My friends absolutely love it and beg me for the recipe! You can always double it for larger parties--it goes FAST! Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.

Provided by carrielee

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 55m

Yield 20

Number Of Ingredients 9

1 pound peeled and deveined medium shrimp
1 cup fresh lime juice
10 plum tomatoes, diced
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced, or to taste
2 avocados, diced
2 ribs celery, diced
chopped fresh cilantro to taste
salt and pepper to taste

Steps:

  • Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
  • Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 5.8 g, Cholesterol 34.5 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 61.2 mg, Sugar 2 g

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