Shrimp Ceviche Verde Recipes

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE

Steps:

• Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
• Add the shrimp and mix well.
• Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
• Mix well and serve on the tostadas adding hot sauce to taste and avocados.

SHRIMP CEVICHE VERDE

Steps:

• Place the prepped prawns in a shallow bowl and squeeze generously with lime, to "cook" the shrimp, about 20-30 minutes, turning halfway through.
• Place the finely diced cucumbers into the same bowl.
• Place the remaining cucumber, tomatillos, onion, jalapeño and cilantro into a food processor and pulse repeatedly until very finely chopped ( but not smooth). Add to the shrimp bowl, and stir in salt, sugar and olive oil.
• Taste and adjust salt and lime juice.
• Refrigerate until serving, up to 8 hours. ( It's fine to refrigerate overnight but it may loose some it's vibrant color. Shrimp will be good for a couple days however.)
• This 4-5 cups, enough for 20 people to have a 1/4 cup serving.
• Place in a shot glass with a mini fork.
• Garnish with lime zest, edible flowers.

EASY SHRIMP CEVICHE

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.