Shrimp Ceviche On Endive Food

SPICY ORANGE SHRIMP CEVICHE

Spicy Orange Shrimp Ceviche image

Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard)

Provided by GoldsmithLissa

Categories South American

Time 8h15m

Yield 4-8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb large shrimp
3/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 -2 jalapeno, seeded and thinly sliced
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1 pinch ground cinnamon
1 pinch ground cloves
sea salt
hot sauce
1 medium red onion, thinly sliced
1 medium tomatoes, seeded and cut into 1/2-inch dice
1/2 cup chopped cilantro, plus leaves for garnish
1 Belgian endive, spears separated
1/2 cup ketchup

Steps:

Peel and devein shrimp. Pat dry.
In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeño, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.

SHRIMP CEVICHE ON ENDIVE

Shrimp Ceviche on Endive image

I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what "cook" the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will "cook". The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.

Provided by SkinnyMinnie

Categories Mexican

Time 1h35m

Yield 30-40 appetizers

Number Of Ingredients 10

Ingredients

3 lbs small raw shrimp, cleaned and minced
4 large tomatoes, seeded and minced
4 limes, juice of
3 lemons, juice of
1 cup cilantro leaf, chopped
1 serrano chili pepper, seeded and minced
1/2 cucumber, peeled and minced
1 red onion, minced
salt and pepper, to taste
3 tablespoons tomato sauce

Steps:

Put the minced shrimp in a large glass bowl.
Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp.
Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.

Nutrition Facts : Calories 58, Fat 0.8, SaturatedFat 0.2, Cholesterol 69.1, Sodium 77, Carbohydrate 2.9, Fiber 0.5, Sugar 1.1, Protein 9.6

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