Shrimp Ceviche Recipes

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.

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.

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.

SHRIMP CEVICHE

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.

SHRIMP CEVICHE

Steps:

• In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving.

SHRIMP CEVICHE

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.