CEVICHE DE CAMARON
This shrimp ceviche "cocktail" was orginated by Rick Bayless. I was a bit nervous about it at first but it is GREAT. I definately recommend using the jicama rather than the cucumber but both are good. This is best made the day it is served.
Provided by Kimke
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
- Scoop in the shrimp, cover and let the water return to the boil.
- Immediately remove from the heat, and pour off all the liquid.
- Replace the cover and let the shrimp steam off the heat for 10 minutes.
- Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
- Peel the shrimp and devein if you wish.
- Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
- Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
- Taste and season with salt, usually about 1/2 teaspoon.
- Cover and refrigerate if not serving immediately.
- Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
- Serve with tortilla chips if desired.
Nutrition Facts : Calories 380.6, Fat 19.7, SaturatedFat 3, Cholesterol 294.5, Sodium 740.2, Carbohydrate 19.9, Fiber 5.2, Sugar 8.4, Protein 34
CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Provided by Rick Bayless
Categories Appetizer Marinate Cinco de Mayo Lime Shrimp Avocado Cucumber Summer Chill Healthy Jícama Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 3 cups, serving 6 as an appetizer
Number Of Ingredients 13
Steps:
- Cooking and Marinating the Shrimp.
- Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
- The flavorings.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
- Serving the ceviche.
- Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
- Working Ahead:
- The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.
SHRIMP CEVICHE COCKTAIL RECIPE
Move away from the usual seafood cocktail and make a fresh and zesty appetizer with our shrimp ceviche cocktail recipe. It's a simple way to impress guests.
Provided by Katie Garcia
Categories Seafood
Time 20m
Yield 9
Number Of Ingredients 12
Steps:
- In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
- Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper.
- Combine all the ingredients together, add cilantro and gently toss.
- Adjust salt and pepper to taste.
- Fill nine martini glasses with shredded lettuce.
- Top each with ½ cup shrimp salad and garnish with a sprig of cilantro.
- Serve with a wedge of lime.
Nutrition Facts : Carbohydrate 6.55g, Cholesterol 63.50mg, Fat 4.41g, Fiber 2.67g, Protein 7.90g, SaturatedFat 0.70g, ServingSize 9.00, Sodium 327.50mg, Sugar 0.00, UnsaturatedFat 2.66g
CEVICHE-STYLE SHRIMP COCKTAIL
Spice up simple shrimp cocktail with a relish that has a bit of a kick.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
- In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
- Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g
CEVICHE DE CAMARON (AUTHENTIC SHRIMP CEVICHE)
This Ceviche de Camaron is a make-ahead, light and refreshing no-cook appetizer made with shrimp and a fresh mix of tomatoes, avocado, jalapeño, and onion tossed in lime juice!
Provided by Kelly Anthony
Categories Appetizer
Time 1h10m
Number Of Ingredients 9
Steps:
- Add the lime juice and the Kosher salt to a large mixing bowl and stir to combine.
- Cut the shrimp into small, bite-sized pieces (just under a 1/2" dice) and transfer it to the mixing bowl with the lime juice. Cover with plastic wrap and refrigerate for 20 minutes, toss the shrimp about half-way through. While the shrimp is "cooking," prepare the remaining veggies.
- Remove the seeds and pulp from the tomatoes, chop into a 1/4" dice, and add to a medium-sized mixing bowl. Deseed and finely dice the jalapenos, and add them to the bowl with the tomatoes. Add the chopped onion and cilantro to the bowl as well and set aside until ready to use.
- Add the veggie mixture to the bowl with the shrimp. Stir until evenly mixed. Then, cover and refrigerate for about 30-40 minutes more, stirring about every 15 minutes or so, or until shrimp are opaque -- with a pink exterior and white flesh -- and fully cooked through.
- Add the avocado and stir until evenly mixed in. Serve the ceviche chilled with good, hearty tortilla chips, and enjoy!
Nutrition Facts : Calories 158 kcal, Carbohydrate 10 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 1175 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CEVICHE DE CAMARONES (ECUADOREAN SHRIMP COCKTAIL)
This great twist on shrimp cocktail is delicious and refreshing appetizer for your latin themed meal, or makes a tasty snack right out of the fridge.
Provided by Chef RayRay
Categories Vegetable
Time 1h20m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
- Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour.
- Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately.
- Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy.
- Garnish with lime slices and cilantro sprigs.
Nutrition Facts : Calories 326.2, Fat 15.1, SaturatedFat 2.3, Cholesterol 220.9, Sodium 758.1, Carbohydrate 24.1, Fiber 5, Sugar 10.1, Protein 26.7
SHRIMP CEVICHE "COCKTAIL"
Bayless: "Ceviche is best made the day it is served. Flavorings can be added to the shrimp a few hours in advance."
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 cups, serving 6 as an appetizer
Number Of Ingredients 13
Steps:
- Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
- The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
- Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.
ECUADORIAN SHRIMP CEVICHE {CEVICHE DE CAMARóN}
Classic Ecuadorian shrimp ceviche recipe: shrimp marinated in lime and orange juice with red onions, tomato and cilantro
Provided by Layla Pujol
Categories Appetizer Brunch Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Soak the onion slices in salt water for about 10 minutes, rinse well and drain.
- Mix all the ingredients together in large bowl and let it sit in the fridge for 1 to 2 hours.
- Serve with chifles (fried green banana or green plantain chips) or patacones (thick fried green plantains).
SHRIMP CEVICHE (CEVICHE DE CAMARóN)
Shrimp Ceviche (Ceviche de Camarón) is a light and citrusy Mexican dish. It's spicy and full of yummy flavors. Serve on a tostada and top with hot sauce. Enjoy!
Provided by Maggie Unzueta
Categories Dinner
Time 12h20m
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp.
- Wash and rinse the shrimp.
- Chop into 1-inch size pieces.
- Pour 1 cup lime juice over the shrimp. It's about 10 key limes.
- Cover and refrigerate the shrimp.
- Meanwhile, chop the tomato, cucumber, jalapeño, onion, and cilantro.
- Take shrimp out of the refrigerator.
- Add the tomato, cucumber, jalapeño, onion, cilantro, and salt to the shrimp.
- Mix well.
- Cover again and return to the refrigerator.
- Chill overnight.
- When the shrimp are pink, it is ready.
- Serve and top with avocado.
- Enjoy!
Nutrition Facts : Carbohydrate 8 g, Protein 24 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 885 mg, Fiber 1 g, Sugar 3 g, Calories 142 kcal, ServingSize 1 serving
CEVICHE DE CAMARON (SHRIMP)
Each year When I visit my family on the Golf of Mexico. They alway welcome me with "Ceviche de Camaron" fresh caught from the golf. Here in the Midwest it is hard to find fresh shrimp. I make my ceviche with frozen shrimp and it taste good and refreshing in a hot summer day.
Provided by Maria Rundquist
Categories Seafood Appetizers
Time 2h
Number Of Ingredients 10
Steps:
- 1. Wash shrimp in cold water, until defrosted. Dry them with paper towels. In a big bowl put shrimp, salt, pepper, and lime juice, set aside in refrigerator. Cut up cilantro, radishes, cucumber, tomatoes, onions, jalapenos. Take-out the bowl of shrimp from the fridge and pour all the cut-up veggies into the bowl. Stir and set aside for one hour in the fridge. Eat it with tortilla chips or with tostada (whole tortilla) Enjoy!!
CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL" RECIPE - (4/5)
Provided by shelbyfranklin
Number Of Ingredients 11
Steps:
- 1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour. 2. The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. 3. Serving the ceviche. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside. Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.
CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH
Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.
Provided by Eat Peru
Categories Lunch Main Course Main Dish Starter
Yield 6
Number Of Ingredients 11
Steps:
- Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
- Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
- This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
- While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
- Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
- Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
- Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
- Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.
Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Cholesterol 83 mg, Fat 5 g, Fiber 11 g, Protein 40 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 10 g
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