Shrimp Ceviche Recipe Mexican Style Food

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 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

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 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.

SINALOA-STYLE CEVICHE

Steps:

• Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
• Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
• Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.

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.

CLAMATO® SHRIMP "CEVICHE" STYLE

Steps:

• In a bowl, combine shrimp, onion, jalapeno, cucumber and cilantro.
• Add lime juice and Clamato®; toss to mix well.
• Chill in refrigerator 20-30 minutes.
• Serve cold with tostadas (hard tortillas) or soda crackers.

SHRIMP CEVICHE

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.