AVOCADO SHRIMP CEVICHE
Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!
Provided by Alyssa Rivers
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
- Add the chopped avocados and toss right before serving and salt and pepper to taste.
Nutrition Facts : Calories 244 kcal, Carbohydrate 10 g, Protein 18 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 191 mg, Sodium 596 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Provided by Charbel Barker
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 125 g, Calories 216 kcal, Carbohydrate 10 g, Protein 26 g, Fat 8 g
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
SHRIMP CEVICHE VERDE
Shrimp Ceviche Verde Appetizer with fresh tomatillo, cilantro and Lime, a refreshing and light appetizer, perfect for parties and gatherings.
Provided by Sylvia Fountaine
Categories Appetizer
Time 1h25m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize ¼ cup, Calories 39 calories, Sugar 1.2 g, Sodium 202.8 mg, Fat 0.9 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 0.3 g, Protein 4.8 g, Cholesterol 36.5 mg
SPICY SHRIMP CEVICHE
This recipe from Gumbo Love is courtesy of Lucy Buffett. Use her recipe for poached shrimp in this zingy ceviche that is full of bold flavors.
Provided by Daisy Nichols
Yield 8
Number Of Ingredients 18
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)
Nutrition Facts : ServingSize 1 serving, Calories 135 calories, Sugar 3 g, Fat 5 g, Carbohydrate 8 g, Cholesterol 143 mg, Fiber 2 g, Protein 16 g, SaturatedFat 0.8 g, Sodium 649 mg
JUICY AND SPICY CEVICHE
This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
Provided by Kasey
Categories Appetizers and Snacks Tapas
Time 2h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 11.2 g, Cholesterol 221.3 mg, Fat 6.5 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 1.1 g, Sodium 813.3 mg, Sugar 3.4 g
SPICY ORANGE SHRIMP CEVICHE
Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard)
Provided by GoldsmithLissa
Categories South American
Time 8h15m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- Peel and devein shrimp. Pat dry.
- In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeño, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
- Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.
SPICY SHRIMP CEVICHE
Spicy shrimp ceviche served with avocado, celery and olives - a popular appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 145 mg, Fat 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 0 g
SPICY SHRIMP-TOMATO CEVICHE
Marinate lightly steamed shrimp in an aromatic mix of lime juice, aji paste, red onion, ginger and tomatoes for this impressive appetizer with fiery heat. Considered the national dish of Peru, ceviche is prepared in a variety of ways throughout Latin America and can be customized with your favorite ingredients.
Provided by Food Network Kitchen
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the shrimp, cover and steam until just pink, 3 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a plate and refrigerate until cold, about 1 hour.
- Meanwhile, soak the red onion in ice water for 10 minutes; drain. Whisk the lime juice, pepper paste, ginger, garlic and 1 teaspoon salt in a large bowl until smooth. Peel, devein and roughly chop the shrimp; add to the bowl. Add the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours.
More about "spicy shrimp ceviche recipes"
SPICY SHRIMP CEVICHE WITH CILANTRO RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 15 minsServings 8
SPICY SHRIMP CEVICHE | EDIBLE LOWER ALABAMA
From edibleloweralabama.ediblecommunities.com
SHRIMP CEVICHE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
Estimated Reading Time 6 mins
- Slice a small “X” into the bottom of the tomato skins. Add the tomatoes to a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 5 minutes to loosen the skins. Remove from heat and cool.
- Add the water and scallions to a large pot or saucepan. Bring to a boil then reduce heat and simmer for 5 minutes.
GRILLED AVOCADO SHRIMP CEVICHE - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
4/5 (1)Category SeafoodCuisine AmericanTotal Time 43 mins
- In a bowl, add prepped shrimp, sliced serrano peppers, sliced shallots, lime juice, and chopped cilantro. Stir to combine all the ingredients, ensuring the shrimp is fully submerged in the lime juice. Cover with wrap and refrigerate for 30 minutes. Shrimp will turn pink once fully "cooked".
- Preheat grill to high. Brush the avocado halves with olive oil and sprinkle with kosher salt and black pepper. Place avocados cut side down on the grill grates and grill for about 5 minutes, until grill marks form. Remove and allow to cool.
- Once avocados are grilled and ceviche is ready, spoon the ceviche into the grilled avocado halves. Ceviche is best served right away out of the refrigerator cold. To eat, make sure you scoop up some avocado with each bite of ceviche for the perfect bite!
TOMATILLO CEVICHE RECIPE WITH SHRIMP | COOKING ON …
From cookingontheweekends.com
Estimated Reading Time 2 mins
- Mix the lime and orange juice in a medium-sized glass bowl. Add the shrimp, cover with plastic wrap, and let it marinate for at least 4 hours in the refrigerator.
- Remove the marinating shrimp from the refrigerator and gently mix in the tomatillo, tomato, onion, pepper and cilantro, cover and return to the refrigerator to marinate for about 1 more hour, or until the shrimp appears to be "cooked." It should be completely opaque and slightly pink.
LIGHT AND REFRESHING AVOCADO SHRIMP CEVICHE RECIPE
From theminichef.com
5/5 (1)Category Appetizers, Main CourseCuisine MexicanTotal Time 1 hr 20 mins
- If using frozen shrimp, defrost by running under cold water in a colander, tossing frequently to allow the shrimp to evenly defrost
- Bring a pot of water to a boil, then turn off the heat. Add the shrimp and let sit for 30 seconds, then quickly scoop them out using a slotted spoon
- While waiting for the shrimp to cool down, dice the onion, bell pepper, jalapeno, and tomatoes. Make sure to seed the bell pepper, jalapeno, and tomatoes (see my tips for how to do that in the blog post above)
RECIPE: QUICK AND SPICY SHRIMP CEVICHE | WHOLE FOODS …
From wholefoodsmarket.com
SPICY SHRIMP CEVICHE CUPS - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
SPICY SHRIMP CEVICHE (AQUACHILE) KETO, LOW CARB | …
From whiteonricecouple.com
- Butterfly the shrimp: On a cutting board, place each shrimp on its side and insert a knife about three-quarters of the way into the outside curve of the shrimp from the head to the tail, making sure not to cut all the way through. Remove the vein with the tip of your knife.
- Place the butterflied shrimp in a large nonmetallic bowl, toss with the salt, and refrigerate while you make the sauce.
- In a blender, combine the lime juice and whole chiles and blend until the chiles are completely broken down. Add the onion slices and half of the cucumber slices to the shrimp and toss, coating the onion and cucumber with salt.
- Line a platter with the remaining cucumber slices and all of the tomato slices. Spread the shrimp mixture into a single layer on the platter using a nonmetallic spoon or spatula and slowly pour the chile-lime sauce over the shrimp (see Notes). Sprinkle with the red pepper flakes, if using. I hope you have a cold drink nearby, because you’re going to need it!
35 SHRIMP CEVICHE IDEAS | CEVICHE, SHRIMP CEVICHE, …
From pinterest.com
224 followers
SPICY MANGO SHRIMP CEVICHE - MISS FINGER FOODIE
From missfingerfoodie.com
Estimated Reading Time 3 mins
29 SHRIMP CEVICHE RECIPE & COCKTAIL IDEAS | CEVICHE …
From pinterest.ca
SPICY SHRIMP CEVICHE | RECIPE | SHRIMP CEVICHE, …
From pinterest.ca
SPICY SHRIMP CEVICHE RECIPE | SO MUCH FOOD
From somuchfoodblog.com
SPICY SHRIMP CEVICHE RECIPE | HOME WITH AYOOLA
From home-cooking.org
SPICY SHRIMP CEVICHE RECIPES
From tfrecipes.com
SPICY SHRIMP AND AVOCADO CEVICHE : EASY_RECIPES
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love