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
HONDURAN CEVICHE
Steps:
- Place the coconut in the palm of your hand. With the back of a cleaver or a heavy knife, whack the coconut along its middle, rotating it in your hand until it splits in two. (As it begins to crack, it will leak; work over a large bowl if you wish to save the liquid.) Rinse the halves and use a table knife to pry the coconut meat away from the outer shell. Using a vegetable peeler, make thin strips of coconut meat until you have 2 1/4 cups. Set the strips aside. (Save the remaining coconut meat for another use.)
- Place the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar in the container of a blender and blend until very smooth. When ready to serve, toss the tuna in the sauce. Toss again with the coconut strips, cilantro, scallions and chives. Place in small serving bowls and garnish with watercress and red bell pepper.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 55 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 49 grams, Sodium 1173 milligrams, Sugar 11 grams, TransFat 0 grams
HONDURAN SCALLOP CEVICHE
This ceviche is quick and easy dish to prepare that speaks of the Caribbean. The sweetness of the scallops and coconut is balanced by the heat of the garnish. The fish sauce may be found in many markets, and in Asian groceries.
Provided by Great Chefs
Number Of Ingredients 15
Steps:
- To make the ceviche: Place the scallops in a non-reactive bowl with the lime juice and salt. Marinate for 5 minutes. Strain scallops and set aside; add the marinade to a blender with the coconut milk, ginger, fish sauce, and sugar. Puree. Pour over the scallops again and refrigerate for at least 4 hours. To serve: Place a mound of rock salt on each serving plate. Place one coconut half on each mound to stabilize for service. Divide the scallops and marinade among the coconut shells. Surround the shells with crushed ice. Sprinkle with chopped garnish. Stand two fried plantain strips in the ceviche.
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