Summer Shrimp Ceviche Recipes

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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

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

SUMMER SHRIMP CEVICHE



SUMMER SHRIMP CEVICHE image

Categories     Shellfish     Appetizer     Low Fat     Quick & Easy

Number Of Ingredients 14

1 medium cucumber, peeled and diced
1 large avocado, diced
3/4 cup diced red onion
3/4 cup chopped green onion
1 1/2 pounds cooked small shrimp
1 (15 ounce) can diced tomato
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic salt
hot pepper sauce to taste
1/4 teaspoon cayenne pepper
1 lemon, juiced
1 lime, juiced
1/4 cup chopped cilantro

Steps:

  • Pour lemon and lime juices on shrimp. Combine the cucumber, red onion, green onion, and shrimp in a large bowl. Pour in the tomato, and mix well. Season to taste with salt, pepper, garlic salt, and hot pepper sauce. Add avocado and cilantro. Cover, and refrigerate for at least one hour. Place in dish garnished with cilantro. Serve with corn chips.

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