Spicy Shrimp Ceviche Recipe 465

SHRIMP CEVICHE

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.

SPICY SHRIMP CEVICHE

Steps:

• Combine shrimp in a non-reactive glass bowl with 1/2 cup lime juice. Cover with plastic wrap and transfer to the fridge for 20 minutes. After 20 minutes, the shrimp should be opaque.
• Drain lime juice from the shrimp and toss it with the remaining ingredients. Season to taste with salt and pepper. Serve immediately with tortilla chips.

JOSE'S SHRIMP CEVICHE

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.

JUICY AND SPICY CEVICHE

Steps:

• Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
• After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
• After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
• Gently stir the cilantro and diced avocado into the ceviche before serving.

SPICY SHRIMP CEVICHE

Steps:

• In large bowl, gently toss ceviche ingredients.
• In medium bowl, mix marinade ingredients with whisk. Pour marinade over ceviche.
• Cover and refrigerate 1 hour to blend flavors. Spoon about 1/2 cup of mixture into tall cocktail glasses. Top with avocado slices. Serve with celery sticks and olives.

SPICY SHRIMP CEVICHE

Steps:

• Chop the shrimp into thirds or bite-size pieces, or leave them whole if you prefer, and place in a large bowl.
• Add the red onion, celery, tomatoes, cucumber, jalapeño, garlic, ginger, cilantro, lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir well.
• Transfer to an airtight container and refrigerate overnight. While the mixture marinates, occasionally turn the container to evenly coat the shrimp in the liquid.
• Transfer the shrimp and liquid to a glass bowl to serve or divide among eight martini glasses. If desired, garnish with avocado, cilantro, and lime.
• Adapted from Gumbo Love by Lucy Buffett (Grand Central, 2017)

SPICY SHRIMP CEVICHE RECIPE - (4.6/5)

Steps:

• Combine water, vanilla bean, lemongrass, ginger, whole garlic cloves and star anise in a large pot. Bring to a boil, add shrimp, cover pot and turn off heat. Leave shrimp in pot until cooked through (i.e. opaque) about 3 minutes depending on the size of the shrimp Remove from heat, strain and cool shrimp in a bowl of ice. Once cool, peel and devein if they weren't already deveined Cut shrimp into 2" pieces Combine yellow pepper, scallions, minced garlic, herbs, lime juice, mayo and Chinese chili paste. Mix in the shrimp and let chill for about 30 minutes before serving

SHRIMP SEVICHE / CEVICHE

Steps:

• Bring citrus juices, ketchup, and garlic to a boil in a medium saucepan.
• Add shrimp; reduce heat to low and simmer 2 minutes; Drain shrimp through a sieve over a bowl, reserving citrus mixture.
• Place shrimp on a plate and chill.
• Prepare a large bowl of ice water; nest the bowl of citrus juices in the ice water an whisk until cooled.
• Stir tomato, onion, cilantro, jalapeño, oil, 1 tsp salt, and hot sauce into citrus mixture.
• Add shrimp; toss well to coat.
• Chill at least 15 minutes, stirring occasionally.
• To serve, dip 4 glasses in 2 TBS lime juice and then into kosher salt.
• Spoon 1/4 cup avocado into each glass and top with 1 cup shrimp mixture.
• Garnish with lime slices and serve with crusty bread.