Shrimp Ceviche In Toasted Corn Cups Recipes
SHRIMP CEVICHE
This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl.
Provided by JoJoStar
Categories Mexican
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Blanche shrimp in boiling water for about 1 minute, then shock in ice cold water. Strain when cooled.
- Cut shrimp into 1-inch pieces and add to bowl.
- Add citrus juice and marinate for 2 hours.
- Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
- Add avocados and cucumber before serving.
EASY SHRIMP CEVICHE RECIPE BY TASTY
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
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
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
SHRIMP-CORN CEVICHE
Tender cuts of cooked shrimp are marinated in a bold, smoky mix of fire-roasted corn, hearts of palm, citrus and adobo. Typically made with raw fish, ceviche is considered an essential part of Peruvian cuisine.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the shrimp, corn, hearts of palm and grapefruit in a large bowl. Stir in the lime and orange juices, sugar, adobo and 2 teaspoons salt and toss. Season with pepper. Cover and refrigerate, at least 2 hours or overnight.
- Sprinkle the ceviche with the scallions. Serve with tortilla chips.
MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY
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
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
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