BEST EVER SHRIMP CEVICHE RECIPE
Best ever Shrimp Ceviche with raw or cooked shrimp that is cool, zesty and refreshing. Dip into with tortilla chips, spread on a tostada or add to tacos.
Provided by Olena Osipov
Categories Appetizer
Time 1h30m
Number Of Ingredients 8
Steps:
- If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
- In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
- Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
- Marinate: Cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
- While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
- Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
- Serve cold with chips, on a tostada and even in tacos.
Nutrition Facts : Calories 110 kcal, Sugar 1 g, Sodium 444 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 12 g, Cholesterol 143 mg, ServingSize 1 serving
SHRIMP CEVICHE
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
- Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.
SHRIMP CEVICHE
Provided by Food Network
Categories appetizer
Time 39m
Yield about 8 first-course servings
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
- Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.
- Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.
- When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.
EASY SHRIMP CEVICHE
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
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
JOSE'S SHRIMP CEVICHE
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
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
SHRIMP CEVICHE RECIPE - (4.5/5)
Provided by á-68271
Number Of Ingredients 10
Steps:
- Place shrimp in a glass bowl and cover with lime juice to "cook" for 10 minutes. While the shrimp is marinating in the lime juice, chop the vegetables. Remove shrimp and dice into bite size pieces. Mix the chopped shrimp, chopped vegetables and all of the other ingredients in a glass bowl. Serve in small bowls.
SHRIMP CEVICHE
This is my twist on the traditional Mexican ceviche (which differs from that of South American cuisine). It's a very colorful and appealing appetizer dish, and is exceptionally low in calories. The shrimp is "cooked" chemically by the acid in the lime juice, rather than physically (with heat). You may substitute a good-quality white fish, such as halibut or mahi-mahi, for the shrimp, if desired. Depending on how fast and skilled you are with your knives, and whether you use fresh-squeezed or bottled lime juice, the initial prep for this ceviche can take anywhere from 15 to 60 minutes.
Provided by Chadley25
Categories Mexican
Time 18h40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Slice the ends off the cucumbers, then slice four strips lengthwise. The goal here is to get strips of cucumber with no seeds. Cut each strip into smaller (approximately 1/4") strips using a small, sharp knife.
- Using a chef's or santoku knife, dice the cucumber strips into 1/4" cubes.
- Place diced cucumber into a large, sealable bowl. Discard the center portion of the cucumbers.
- Dice each of the three bell peppers similarly, using as much of the flesh as possible. Add to bowl.
- Cut a large red onion in half, peel it, and place the flat side down on a cutting board. Cut off the top and bottom, then using your small knife, make a series of parallel cuts 1/4" apart, perpendicular to the top/bottom cuts. The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions. Add to bowl.
- Finally, dice the chili pepper. Care should be taken not to add seeds to the ceviche.
- If using fresh limes, zest one or two and add the lime zest to the bowl.
- Rinse peeled, deveined, and butterflied raw shrimp and put in a large Ziploc bag. Pour in approximately 2/3 c lime juice. You can add a bit of lemon juice here, too, if desired, but lime should be predominant. If using fresh lime juice, you can throw a couple of the juiced lime halves into the bag as well. Seal and lay flat in the refrigerator.
- Finely chop the fresh cilantro, reserving enough whole leaves for garnish. Add chopped cilantro to bowl.
- Seal bowl and shake vigorously to thoroughly mix all ingredients. Open and add the remaining lime juice. Reseal and refrigerate.
- The chemical "cooking" process begins immediately and usually takes several hours. I like the lime flavoring to be fairly pronounced, so I let the process carry on overnight. You'll want to flip the bag and shake the bowl a couple of times during the process.
- The shrimp can be served whole (as pictured) or chopped into large pieces and incorporated into the ceviche.
- Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced, toasted baguette bread.
Nutrition Facts : Calories 94.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 86.4, Sodium 88.8, Carbohydrate 9.2, Fiber 1.5, Sugar 3.4, Protein 12.8
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