Krab And Avocado Ceviche Recipes

SHRIMP AND CRAB CEVICHE WITH AVOCADO

Shrimp And Crab Ceviche With Avocado image

This scrumptious seafood ceviche is equally suited for impressing guests and impressing yourself. It's got plenty of citrus, a little bit of horseradish, and creamy avocado.

Time 1h15m

Yield 6

Number Of Ingredients 16

Ingredients

1/2 pound plum tomatoes, halved and seeded
1 large red bell pepper, halved and seeded
1 large jalapeno chili, halved and seeded
1 medium white onion, cut into 6 wedges
6 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon ketchup
1 teaspoon horseradish
1/2 teaspoon Tabasco sauce
1 pound large shrimp, cooked, peeled, deveined, and chopped
1/2 cup chopped tomato
1/2 cup chopped cilantro
1 green onion, chopped
1/2 avocado, peeled and cubed
1/2 pound lump crab meat, picked over
6 lime slices or wedges, for garnish

Steps:

Preheat the oven broiler. Place the halved tomatoes, bell pepper, jalapeno, and onion cut sides down on a rimmed baking sheet. Place under the broiler and cook for 5 minutes or until slightly charred. Remove the vegetables from the oven and place them in a food processor. Add the lime juice, orange juice, ketchup, horseradish, and Tabasco to the food processor. Process the mixture until combined and just a little bit chunky (it should not be a puree nor should it be a paste). Transfer the vegetable mixture to a large bowl and season with salt and pepper. Cover the bowl and chill for 1 hour or up to 24 hours. When chilled and ready to serve, add the shrimp, chopped tomato, cilantro, green onion, avocado, and crab. Mix gently. Garnish with a lime wedge or slice and serve.

Nutrition Facts :

CRAB CEVICHE

Crab Ceviche image

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Provided by LOUISGUCCI

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Steps:

Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g

SHRIMP AND AVOCADO CEVICHE

Shrimp and Avocado Ceviche image

Avocado-shrimp ceviche is irresistiblewith chips.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

4 limes
2 pounds medium shrimp
1/4 cup (about 3 limes total) freshly squeezed lime juice
6 scallions, trimmed and finely chopped
2 to 4 Serrano chiles, finely chopped
1/4 cup cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon dried oregano, preferably Mexican
2 large ripe avocados, peeled, pitted, and diced
1/4 cup finely chopped fresh cilantro
2 teaspoons salt
Tortilla chips, for serving

Steps:

Fill a large pot with 1 quart water. Cut 4 limes in half, and squeeze their juice into pot; add lime halves. Bring to a boil, then turn off heat; let mixture steep about 10 minutes. Return to a boil.
Add shrimp to pot. As soon as water returns to a rolling boil, pour shrimp mixture into a colander; discard cooking liquid and limes. Return shrimp to pot; cover, and let stand 15 minutes. Transfer shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
Peel and devein shrimp, and cut into thirds. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.
When ready to serve, stir avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.

SHRIMP, SCALLOP & CRAB CEVICHE WITH CHIPOTLE & AVOCADO RECIPE - (4.6/5)

Shrimp, Scallop & Crab Ceviche with Chipotle & Avocado Recipe - (4.6/5) image

Provided by Dr_Mom

Number Of Ingredients 19

Ingredients

CHIPOTLE MARINADE:
1 tomato, seeded and coarsely chopped
1/2 red pepper, seeded and coarsely chopped
1/4 cup white onion, peeled and coarsely chopped
1/4 cup white wine vinegar
1/8 cup water
1/4 cup sugar
1 chipotle pepper
CEVICHE:
1 pound jumbo lump crab meet, picked over, just try not to break up the lumps, you've paid good money for the bigger pieces
1 pound fresh shrimp, poached (see recipe below) and chopped into 1" pieces
1 lemon cut into six pieces. Easy peel is fine but you want the shells on for now
1 pound scallops, muscle removed, cut into quarters, if you're using the smaller bay scallops you don't need to quarter them
1 cup lime juice
CHIPOTLE MARINADE:
1 red onion, skinned and minced
Juice of 1 lime or about 3/4 tablespoons lime juice
1/2 bunch cilantro, chopped
1 avocado, chopped for garnish

Steps:

To poach the shrimp: Boil 2 qts of lightly salted water. Add the lemon and shrimp. Turn off the heat, cover and let sit until the shrimp are cooked through, about 3 minutes depending on the size of the shrimps. Place in ice until cool. Peel and clean. Refrigerate until ready to use For Scallops: Combine scallops and 1 c. of lime juice. Refrigerate for about 3 hrs, stirring occasionally until 'cooked' through (The time will vary depending on the size of the scallop pieces) Strain and refresh with ice to firm up. Ceviche: Combine the crab, shrimp and scallops Add in chipotle marinade, red onion, juice of one lime and cilantro. Chill for at least 30 minutes Garnish with avocado and additional cilantro before serving

SHRIMP CEVICHE WITH AVOCADO

Shrimp Ceviche With Avocado image

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

Provided by BecR2400

Categories European

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

Steps:

In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
Keep well chilled (preferably on ice) until serving time.
Serve with tortilla chips and optional chili sauce.
Ceviche must be served well-chilled, and is best served on the same day it is made.

Nutrition Facts : Calories 165.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 442.2, Carbohydrate 12.8, Fiber 5.2, Sugar 3.6, Protein 12.7