Shrimp Seviche Xni Pec Seviche De Camarones Xni Pec Food

SEVICHE DE CAMARON Y PULPO: SHRIMP AND OCTOPUS SEVICHE

Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche image

Provided by Food Network

Time 3h10m

Yield 6 appetizer servings

Number Of Ingredients 11

Ingredients

1 pound large size (13-15 count) shrimp, cleaned and deveined
1 pound baby octopus
1/2 cup red onion finely chopped
1 cup fresh plum tomatoes, peeled and seeded, cut in small dice
1 medium habanero chile, seeds and ribs removed, chopped into tiny pieces
1 1/2 cup fresh squeezed orange juice, strained
1/2 cup fresh squeezed lime juice, strained
1 large avocado, peeled and cut in medium-size dice
1/2 teaspoon salt
Chopped cilantro leaves
Crispy corn tortilla chips, for garnish

Steps:

Grill or broil the shrimp until cooked. Set aside until they cool and then chop the shrimp into a medium-size dice.
Clean the baby octopus, and boil for about 40 minutes in salted water, strain and grill. Set aside until they cool, and then chop the octopus into a medium-size dice.
In a large glass bowl mix the onion, tomatoes, habanero, orange juice, lime juice, and salt. Add the shrimp and octopus and mix. Cover very tightly with plastic wrap and refrigerate for 2 hours.
Add the avocado and carefully mix so the avocado doesn't fall apart. Serve in medium-size martini glasses garnished with an orange wedge, lime wedge, cilantro and julienne strips of crispy tortillas.

SHRIMP SEVICHE COCKTAIL

Shrimp Seviche Cocktail image

Provided by Food Network

Categories appetizer

Time 5h

Yield 46 servings

Number Of Ingredients 9

Ingredients

1 pound shrimp, shelled, deveined and cut into small bite sized pieces
1 tablespoon, freshly toasted and ground black peppercorns
1/2 tablespoon freshly toasted and ground coriander seeds
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
2 bay leaves, broken
Salt and pepper, to taste

Steps:

Place all of the ingredients in a non-reactive bowl or dish. Refrigerate at least 4 hours. Drain off the liquids and discard them. Serve the shrimp in chilled martini glasses.

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