Shrimp Ceviche Mexican Style 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.

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.

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:

• 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.

MEXICAN CEVICHE

Steps:

• Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
• Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
• Stir often.
• Pour off most of the lime juice (just leave it moist).
• Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
• Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
• If you wish garnish with sliced avocado and sliced black olives.