TASTY HABANERO SHIMP CEVICHE
Make and share this Tasty Habanero Shimp Ceviche recipe from Food.com.
Provided by Martin S.
Categories Mexican
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
- In a pot add water, about half ways. Add one teaspoon of salt to the water.
- Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
- Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
- Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
- Add them to a bowl with one teaspoon of salt.
- The Veggies.
- Peel a medium size cucumber and dice into cubes or thin slices.
- Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
- queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don't have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
- Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
- Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
- Garnish with avocado slices and serve with tostadas or saltine crackers.
Nutrition Facts : Calories 194.7, Fat 2.2, SaturatedFat 0.3, Cholesterol 214.5, Sodium 2714.3, Carbohydrate 24.8, Fiber 5.5, Sugar 5.5, Protein 25.3
CEVICHE WITH TROPICAL FRUIT AND HABANERO
Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
- Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.
Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g
SEVICHE
This recipe was given to me by a dear friend from Ecuador. This dish is also great with raw shrimp, scallops, or fish. If using canned oysters, cover the dish with plastic wrap and place in refrigerator for about 30 minutes. If using raw shrimp, scallops, or fish, cover with plastic wrap and place in refrigerator for at least 2 hours or until they are opaque in the middle.
Provided by ROBERTAJ
Categories Tapas Recipes
Time 2h20m
Yield 9
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, add the sliced onions and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
- Take one 1 large tomato and score an 'X' , skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove the tomato and rinse under cold water until it's cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place the peeled tomato in a blender and puree.
- In a large glass dish or bowl, combine the onions, olive oil and lemon juice. Stir in the oysters, pureed tomato, diced tomato, green onions, ketchup and soy sauce. Season with garlic salt, parsley, sugar, and salt to taste.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 15.7 g, Cholesterol 54.8 mg, Fat 15.2 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 2.4 g, Sodium 435.9 mg, Sugar 5.2 g
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