SPEEDY SHRIMP "CEVICHE"
The name says it all, why wait for hours to marinate your ceviche when you can use this quick poaching method to pre-cook the shrimp in minutes. Toss with our Italian dressing and fresh citrus juices for the perfect refreshing summer flavor.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add shrimp to boiling water in medium saucepan; cook 3 min. or until shrimp turn pink. Drain; rinse under cold running water. Drain well; place in medium bowl.
- Mix juices, dressing and cilantro. Add to shrimp; toss to evenly coat.
- Add remaining ingredients; mix lightly. Refrigerate 30 min.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
SHRIMP CEVICHE
This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl.
Provided by JoJoStar
Categories Mexican
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
EASY SHRIMP CEVICHE
This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.
Provided by keonar
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 19 g, Cholesterol 86.3 mg, Fat 7.1 g, Fiber 6.8 g, Protein 11.7 g, SaturatedFat 1.1 g, Sodium 981 mg, Sugar 4.3 g
SHRIMP CEVICHE
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
THE BEST SHRIMP CEVICHE!
This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section.
Provided by brianbarcello
Categories Mexican
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Thaw shrimp in refrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse shrimp with cold water and squeeze shrimp again to remove excess water. This step is important to remove the "fishy taste", from the shrimp. Repeat this process once more and place shrimp in a medium bowl. Add remaining ingredients and mix with a spoon. Dump ceviche into a ziploc bag and place in fridge, turning over the bag every 30 minutes or so to mix ingredients. After marinading for 2-3 hours, drain excess juice from bag and place ceviche back into the medium bowl. Enjoy on top of tostadas or saltine crackers topped with avacado slices. Feel free to double the recipe for potlucks or bbqs.
Nutrition Facts : Calories 146.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 172.8, Sodium 171.1, Carbohydrate 8.2, Fiber 0.9, Sugar 3, Protein 23.8
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