Shrimp Ceviche Mexican Style Ceviche Food

SHRIMP CEVICHE RECIPE MEXICAN STYLE

Steps:

• Chop the shrimp into 1/2 inch pieces.
• Place the shrimp, red onion, jalapeno, cucumber, tomatoes, and cilantro in a large bowl.
• In a smaller bowl, mix the lime, lemon and orange juices. Pour over the shrimp and vegetable mixture. Season with salt and pepper to taste and mix gently to combine.
• Cover and refrigerate for 15 minutes. Add the chopped avocado and gently mix to combine. Serve.

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE

Steps:

• Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
• Add the shrimp and mix well.
• Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
• Mix well and serve on the tostadas adding hot sauce to taste and avocados.

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

SHRIMP CEVICHE

Steps:

• Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
• Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

SHRIMP CEVICHE MEXICAN-STYLE

Steps:

• Mix all of the shrimp with lime juice in a large bowl. Let it soak for one hour.
• Add the vegetables and cilantro and salt. Toss it all and let it sit again for about 10 minutes.
• Serve immediately with tortilla chips or on tostadas.

SHRIMP CEVICHE

Steps:

• Cook shrimp in boiling, salted water 3 minutes or just until cooked.
• Cool, peel, devein, and roughly chop shrimp.
• Squeeze limes into a medium bowl.
• Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
• Chill at least 1 hour and up to 6.
• Stir cilantro and diced avocados into chilled shrimp mixture.
• Serve with a slotted spoon.

THE BEST SHRIMP CEVICHE!

Steps:

• Thaw shrimp in refrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse shrimp with cold water and squeeze shrimp again to remove excess water. This step is important to remove the "fishy taste", from the shrimp. Repeat this process once more and place shrimp in a medium bowl. Add remaining ingredients and mix with a spoon. Dump ceviche into a ziploc bag and place in fridge, turning over the bag every 30 minutes or so to mix ingredients. After marinading for 2-3 hours, drain excess juice from bag and place ceviche back into the medium bowl. Enjoy on top of tostadas or saltine crackers topped with avacado slices. Feel free to double the recipe for potlucks or bbqs.

SHRIMP CEVICHE

Steps:

• Peel and devein shrimp and combine with all ingredients except avacado.
• Place in refrigerator overnight. The lime juice will chemically cook the shrimp. Add avacado and serve in chilled martini glasses or as a salsa.

SHRIMP CEVICHE

Steps:

• Slice the ends off the cucumbers, then slice four strips lengthwise. The goal here is to get strips of cucumber with no seeds. Cut each strip into smaller (approximately 1/4") strips using a small, sharp knife.
• Using a chef's or santoku knife, dice the cucumber strips into 1/4" cubes.
• Place diced cucumber into a large, sealable bowl. Discard the center portion of the cucumbers.
• Dice each of the three bell peppers similarly, using as much of the flesh as possible. Add to bowl.
• Cut a large red onion in half, peel it, and place the flat side down on a cutting board. Cut off the top and bottom, then using your small knife, make a series of parallel cuts 1/4" apart, perpendicular to the top/bottom cuts. The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions. Add to bowl.
• Finally, dice the chili pepper. Care should be taken not to add seeds to the ceviche.
• If using fresh limes, zest one or two and add the lime zest to the bowl.
• Rinse peeled, deveined, and butterflied raw shrimp and put in a large Ziploc bag. Pour in approximately 2/3 c lime juice. You can add a bit of lemon juice here, too, if desired, but lime should be predominant. If using fresh lime juice, you can throw a couple of the juiced lime halves into the bag as well. Seal and lay flat in the refrigerator.
• Finely chop the fresh cilantro, reserving enough whole leaves for garnish. Add chopped cilantro to bowl.
• Seal bowl and shake vigorously to thoroughly mix all ingredients. Open and add the remaining lime juice. Reseal and refrigerate.
• The chemical "cooking" process begins immediately and usually takes several hours. I like the lime flavoring to be fairly pronounced, so I let the process carry on overnight. You'll want to flip the bag and shake the bowl a couple of times during the process.
• The shrimp can be served whole (as pictured) or chopped into large pieces and incorporated into the ceviche.
• Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced, toasted baguette bread.

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Steps:

• Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
• Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
• Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
• Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
• To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

SHRIMP SEVICHE / CEVICHE

Steps:

• Bring citrus juices, ketchup, and garlic to a boil in a medium saucepan.
• Add shrimp; reduce heat to low and simmer 2 minutes; Drain shrimp through a sieve over a bowl, reserving citrus mixture.
• Place shrimp on a plate and chill.
• Prepare a large bowl of ice water; nest the bowl of citrus juices in the ice water an whisk until cooled.
• Stir tomato, onion, cilantro, jalapeño, oil, 1 tsp salt, and hot sauce into citrus mixture.
• Add shrimp; toss well to coat.
• Chill at least 15 minutes, stirring occasionally.
• To serve, dip 4 glasses in 2 TBS lime juice and then into kosher salt.
• Spoon 1/4 cup avocado into each glass and top with 1 cup shrimp mixture.
• Garnish with lime slices and serve with crusty bread.