SHRIMP CEVICHE WITH AVOCADO
My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.
Provided by BecR2400
Categories European
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
- Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
- Keep well chilled (preferably on ice) until serving time.
- Serve with tortilla chips and optional chili sauce.
- Ceviche must be served well-chilled, and is best served on the same day it is made.
Nutrition Facts : Calories 165.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 442.2, Carbohydrate 12.8, Fiber 5.2, Sugar 3.6, Protein 12.7
AVOCADO "CEVICHE" AND CHILI LIME CHIPS
Snack time just got an upgrade. This easy recipe marinates creamy avocado in a bright citrus dressing. Crunchy baked chili lime chips are perfect for scooping it all up. The lime juice prevents avocadoes from browning, so it's a great avocado dish for entertaining.
Provided by bri
Categories Snack
Time 25m
Number Of Ingredients 17
Steps:
- Preheat: Put racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°F).
- Mix avocado "ceviche": In a medium bowl, whisk together lime juice, olive oil, and salt. Add the avocado, bell pepper, cucumber, corn, radish, onion, cilantro, and jalapeno. Toss gently to coat.
- Marinate "ceviche": Cover and transfer to the fridge. Let sit to marinate, for at least 15 minutes, stirring a couple times to make sure all vegetables are coated.
- Cut tortillas chips: Stack the tortillas. Make four cuts down the stack of tortillas, so each tortilla becomes 8 even pieces. Scatter over two parchment lined baking sheets.
- Season and bake chips: In a small bowl, whisk together grapeseed oil, lime juice, and lime zest. Brush the mixture over both sides of the chips. Sprinkle the tops evenly with ¼ teaspoon of the salt and ¼ teaspoon of the chili powder. Bake until the chips are golden brown, 10 to 12 minutes. Chips will continue to crisp as they cool.
- Serve: Taste chips and season with more salt and chili powder if you'd like. Serve with avocado "ceviche".
Nutrition Facts : Calories 261 kcal, Carbohydrate 25 g, Protein 4 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Sodium 316 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving
SCALLOPS & SHRIMPS CEVICHE WITH AVOCADO SAUCE
A very easy and delicious spin on the classic ceviche. For more recipes and refreshing ideas visit our: FB page: https://www.facebook.com/tastebyte/ IG page: http://instagram.com/tastebyte
Provided by Aris I.
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
- Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
- Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
- To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.
Nutrition Facts : Calories 317, Fat 21.7, SaturatedFat 3.1, Cholesterol 44.6, Sodium 386.1, Carbohydrate 22.1, Fiber 5.5, Sugar 5.4, Protein 13.4
FRESH SHRIMP CEVICHE WITH AVOCADO
This is a recipe I created by combining all the ingredients I liked in other Ceviche recipes. Turn out to be a hit! Everyone loves it. I make this ahead of time and take it out on our boat. Served in plastic cups. Remember to keep chilled. This can be served as elegant or casual as you like. I've served it in anything from plastic cups to Martini glasses or even in brandy glasses for a more special presentation. Cook time does not include marinating the shrimp.
Provided by Vseward Chef-V
Categories European
Time 32m
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Clean and devein 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 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
- Chop all the vegetables into small cubes.
- Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
- When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
- You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.
Nutrition Facts : Calories 135.3, Fat 5.6, SaturatedFat 0.8, Cholesterol 76.4, Sodium 426.8, Carbohydrate 13.8, Fiber 3.5, Sugar 4.9, Protein 10.2
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