Shrimp Ceviche With Ketchup Food

SHRIMP CEVICHE

Steps:

• Blanche shrimp in boiling water for about 1 minute, then shock in ice cold water. Strain when cooled.
• Cut shrimp into 1-inch pieces and add to bowl.
• Add citrus juice and marinate for 2 hours.
• Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
• Add avocados and cucumber before serving.

BEST EVER SHRIMP CEVICHE RECIPE

Steps:

• If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
• In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
• Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
• Marinate: Cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
• While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
• Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
• Serve cold with chips, on a tostada and even in tacos.

SHRIMP CEVICHE "COCKTAIL"

Steps:

• Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
• The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
• Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.

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

Steps:

• In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
• Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.
• Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.
• When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.

EASY SHRIMP CEVICHE

Steps:

• Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
• Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
• Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
• Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

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.

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.

SPICY ORANGE SHRIMP CEVICHE

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 "COCKTAIL"

Steps:

• Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
• Scoop in the shrimp, cover and let the water return to the boil.
• Immediately remove from the heat, set the lid askew and pour off all the liquid.
• Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
• Peel and devein the shrimp if you wish.
• Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
• Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
• Taste and season with salt, usually about 1/2 teaspoon.
• Cover and refrigerate if not serving immediately.
• Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
• Garnish with sprigs of cilantro and slices of lime.
• Serve with tostadas, tortilla chips or saltines to enjoy alongside.

AUTHENTIC MEXICAN SHRIMP CEVICHE

Steps:

• Start by squeezing the limes and pour the juice in a bowl, add salt and pepper. Add the chopped up shrimp, and while the shrimp cooks itself with the lime juice that's the time where you start chopping the rest of the ingredients.
• Before you put the vegetables in, add the ketchup and the valentina hot sauce, then add all your vegetables.
• Let it stand for 30 minutes. You can eat as tostadas or pour in a bowl and use chips or crackers!!

CEVICHE-STYLE SHRIMP COCKTAIL

Steps:

• In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
• In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
• Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.

JOSE'S SHRIMP CEVICHE

Steps:

• Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
• Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

SHRIMP CEVICHE BAJA STYLE

Steps:

• Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
• Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
• Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.

EASY SHRIMP CEVICHE RECIPE BY TASTY

Steps:

• Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
• In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
• Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
• Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
• Enjoy!

PARTY SHRIMP CEVICHE

Steps:

• Cook the shrimp in boiling water for about 5 minutes, or until they are just done. Drain and rinse in cool water.
• Put the sliced onion in a colander and pour boiling water over them and let it drain out. This will make them more digestible.
• Combine the ketchup, lemon juice, soy and worcestershire sauces, hot sauce, and garlic.
• In a glass or ceramic bowl, put the shrimp and onions. Pour the ketchup-lemon juice over the shrimp and toss. Add salt and pepper to taste and gently stir in the pickles and tomatoes.
• Let chill for at least two hours.
• Serve with beer and other cocktail snacks.