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 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.
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
CEVICHE MIXTO DEL MAR (CUBANO)
Make and share this Ceviche Mixto Del Mar (Cubano) recipe from Food.com.
Provided by jobrien1990
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
- 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
- 3. Cover and refrigerate for 3 hours.
- 4. Drain seafood and discard marinate.
- 5. Add coriander, sugar and orange/grapefruit, season to taste.
- 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
- Note: I used Moreton Bay bugs instead of the salmon.
Nutrition Facts : Calories 341.8, Fat 4.9, SaturatedFat 0.8, Cholesterol 179.6, Sodium 290.4, Carbohydrate 30.3, Fiber 3, Sugar 19.7, Protein 44.9
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