Shrimpsevicheceviche Recipes

SHRIMP CEVICHE

Shrimp Ceviche image

Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that "cooks" the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.

Provided by Emeril Lagasse

Time 2h30m

Number Of Ingredients 14

Ingredients

2 quarts water
¼ cup kosher salt
1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber (1/4-inch dice)
½ cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt

Steps:

Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 8.9 g, Cholesterol 71.4 mg, Fat 11.4 g, Fiber 2.4 g, Protein 8.9 g, SaturatedFat 1.7 g, Sodium 465.7 mg, Sugar 3.7 g

JOSE'S SHRIMP CEVICHE

Jose's Shrimp Ceviche image

I've looked all over the net and haven't found a shrimp ceviche quite like this one! My friends absolutely love it and beg me for the recipe! You can always double it for larger parties--it goes FAST! Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.

Provided by carrielee

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 55m

Yield 20

Number Of Ingredients 9

Ingredients

1 pound peeled and deveined medium shrimp
1 cup fresh lime juice
10 plum tomatoes, diced
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced, or to taste
2 avocados, diced
2 ribs celery, diced
chopped fresh cilantro to taste
salt and pepper to taste

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.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 5.8 g, Cholesterol 34.5 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 61.2 mg, Sugar 2 g

EASY SHRIMP CEVICHE

Easy Shrimp Ceviche image

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

Ingredients

1 cucumber, diced
2 Roma tomatoes, diced
½ medium red onion, diced
2 serrano peppers, seeded and deveined
¼ cup chopped cilantro
6 medium limes, divided
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper to taste
½ pound raw shrimp, peeled and deveined
1 small avocado, diced

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 CEVICHE

Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, for seasoning
Saltine crackers
Bottled hot sauce
Lime wedges, optional

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.

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