Ceviche Shrimp And Grouper With Serrano Chiles Mango Smoked Tomatoes Crispy Plantain Chips Food

SHRIMP AND MANGO CEVICHE

Shrimp and Mango Ceviche image

Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.

Provided by Food Network Kitchen

Categories appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup fresh lime juice (8 to 9 limes)
Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalapeño
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper

Steps:

Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

MANGO, SALMON AND SHRIMP CEVICHE

Mango, Salmon and Shrimp Ceviche image

One day i got the huge craving of something fresh and healthy couldn't decide of sweet or salty> i came up with the brilliant idea of making ceviche and adding a twist to it by adding mango.

Provided by jerrytini

Categories Vegetable

Time 42m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb fresh salmon
1 lb of shell less shrimp
1 big mango
1/2 red onion
4 small tomatoes
1 chile serrano pepper
cilantro, to desire
1 avocado
20 limes

Steps:

Cut the salmon in to small cubed pieces, add to a large bowl together with the shrimp. The juice of the limes is to cover the salmon and shrimp, add some sea salt to it. Leave to rest in the refrigerator for two hours the lime juice is to cook the salmon and shrimp.
cut all vegetables in to small pieces combine them with the cubed mango and avocado. Add salt and pepper to desire.
After the two hrs of the salmon and shrimp having been cooking with lime juice, you have to drain it. The vegetables and mango are to be combined with salmon and shrimp. squeeze half of cup of fresh lime juice not the one u drained.
serve on a martini glass with tortilla ships.

Nutrition Facts : Calories 470.5, Fat 13, SaturatedFat 1.9, Cholesterol 265.1, Sodium 1131.6, Carbohydrate 61.3, Fiber 15.7, Sugar 22.8, Protein 42.6

SHRIMP CEVICHE

Shrimp Ceviche image

Make and share this Shrimp Ceviche recipe from Food.com.

Provided by ratherbeswimmin

Categories Mexican

Time 46m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb large shrimp, peeled and deveined
1 medium tomatoes, chopped
1/4 medium onion, finely chopped
1 jarred pickled jalapeno pepper, seeded and chopped (en escabeche)
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 large avocado, cut into 1/2 inch dice
2 teaspoons olive oil

Steps:

Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
Drain immediately and cool under running water.
Put the shrimp in a glass or stainless steel bowl.
Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
Cover and refrigerate 3-4 hours.
Shortly before serving, gently stir in the avocado and olive oil.
Serve in small bowls or cocktail glasses.

Nutrition Facts : Calories 141, Fat 8.3, SaturatedFat 1.2, Cholesterol 95.5, Sodium 688.9, Carbohydrate 6.5, Fiber 3.2, Sugar 1.3, Protein 11.5

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