SPICY SHRIMP CEVICHE
Spicy shrimp ceviche served with avocado, celery and olives - a popular appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- In large bowl, gently toss ceviche ingredients.
- In medium bowl, mix marinade ingredients with whisk. Pour marinade over ceviche.
- Cover and refrigerate 1 hour to blend flavors. Spoon about 1/2 cup of mixture into tall cocktail glasses. Top with avocado slices. Serve with celery sticks and olives.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 145 mg, Fat 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 0 g
SPICY SHRIMP CEVICHE
Spicy shrimp ceviche is a fresh and simple appetizer for any gathering. Loads of tender shrimp mixed with tomato, onion, cucumber, cilantro, avocado, habañero, and fresh lime juice for a healthy dinner or appetizer.
Provided by jenny goycochea
Categories Appetizers
Number Of Ingredients 11
Steps:
- Combine shrimp in a non-reactive glass bowl with 1/2 cup lime juice. Cover with plastic wrap and transfer to the fridge for 20 minutes. After 20 minutes, the shrimp should be opaque.
- Drain lime juice from the shrimp and toss it with the remaining ingredients. Season to taste with salt and pepper. Serve immediately with tortilla chips.
Nutrition Facts : ServingSize 1 cup, Calories 230 kcal, Fat 6 g, Carbohydrate 5 g, Protein 9 g
JUICY AND SPICY CEVICHE
This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
Provided by Kasey
Categories Appetizers and Snacks Tapas
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
- After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
- After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
- Gently stir the cilantro and diced avocado into the ceviche before serving.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 11.2 g, Cholesterol 221.3 mg, Fat 6.5 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 1.1 g, Sodium 813.3 mg, Sugar 3.4 g
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
SPICY ORANGE SHRIMP CEVICHE
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
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.
SPICY SHRIMP-TOMATO CEVICHE
Marinate lightly steamed shrimp in an aromatic mix of lime juice, aji paste, red onion, ginger and tomatoes for this impressive appetizer with fiery heat. Considered the national dish of Peru, ceviche is prepared in a variety of ways throughout Latin America and can be customized with your favorite ingredients.
Provided by Food Network Kitchen
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the shrimp, cover and steam until just pink, 3 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a plate and refrigerate until cold, about 1 hour.
- Meanwhile, soak the red onion in ice water for 10 minutes; drain. Whisk the lime juice, pepper paste, ginger, garlic and 1 teaspoon salt in a large bowl until smooth. Peel, devein and roughly chop the shrimp; add to the bowl. Add the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours.
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.
SHRIMP SEVICHE / CEVICHE
Make and share this Shrimp Seviche / Ceviche recipe from Food.com.
Provided by Bev I Am
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 364.8, Fat 15.5, SaturatedFat 2.3, Cholesterol 258.8, Sodium 7936.6, Carbohydrate 21, Fiber 3.8, Sugar 10.5, Protein 36.8
PARTY SHRIMP CEVICHE
This is a great ceviche is not particularly authentic dish but rather a composite of an Ecuadorian recipe, my Argentine friend's recipe, and my own tastes. It is always welcome at parties and with cold beer its a match made in heaven. Both refreshing and piquant. The cooking time is chilling time.
Provided by Transylmania
Categories Lunch/Snacks
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 163.1, Fat 2.1, SaturatedFat 0.4, Cholesterol 172.8, Sodium 730.4, Carbohydrate 11.7, Fiber 1.1, Sugar 5.6, Protein 24.4
SHRIMP CEVICHE
Make and share this Shrimp Ceviche recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 46m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141, Fat 8.3, SaturatedFat 1.2, Cholesterol 95.5, Sodium 688.9, Carbohydrate 6.5, Fiber 3.2, Sugar 1.3, Protein 11.5
SHRIMP CEVICHE
Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.
Provided by Manami
Categories Peppers
Time 25m
Yield 4-6 appetizers
Number Of Ingredients 12
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.
Nutrition Facts : Calories 541.4, Fat 35, SaturatedFat 5.2, Cholesterol 331.3, Sodium 723.6, Carbohydrate 24.2, Fiber 11.1, Sugar 5.2, Protein 39.4
SHRIMP CEVICHE
This is my twist on the traditional Mexican ceviche (which differs from that of South American cuisine). It's a very colorful and appealing appetizer dish, and is exceptionally low in calories. The shrimp is "cooked" chemically by the acid in the lime juice, rather than physically (with heat). You may substitute a good-quality white fish, such as halibut or mahi-mahi, for the shrimp, if desired. Depending on how fast and skilled you are with your knives, and whether you use fresh-squeezed or bottled lime juice, the initial prep for this ceviche can take anywhere from 15 to 60 minutes.
Provided by Chadley25
Categories Mexican
Time 18h40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Slice the ends off the cucumbers, then slice four strips lengthwise. The goal here is to get strips of cucumber with no seeds. Cut each strip into smaller (approximately 1/4") strips using a small, sharp knife.
- Using a chef's or santoku knife, dice the cucumber strips into 1/4" cubes.
- Place diced cucumber into a large, sealable bowl. Discard the center portion of the cucumbers.
- Dice each of the three bell peppers similarly, using as much of the flesh as possible. Add to bowl.
- Cut a large red onion in half, peel it, and place the flat side down on a cutting board. Cut off the top and bottom, then using your small knife, make a series of parallel cuts 1/4" apart, perpendicular to the top/bottom cuts. The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions. Add to bowl.
- Finally, dice the chili pepper. Care should be taken not to add seeds to the ceviche.
- If using fresh limes, zest one or two and add the lime zest to the bowl.
- Rinse peeled, deveined, and butterflied raw shrimp and put in a large Ziploc bag. Pour in approximately 2/3 c lime juice. You can add a bit of lemon juice here, too, if desired, but lime should be predominant. If using fresh lime juice, you can throw a couple of the juiced lime halves into the bag as well. Seal and lay flat in the refrigerator.
- Finely chop the fresh cilantro, reserving enough whole leaves for garnish. Add chopped cilantro to bowl.
- Seal bowl and shake vigorously to thoroughly mix all ingredients. Open and add the remaining lime juice. Reseal and refrigerate.
- The chemical "cooking" process begins immediately and usually takes several hours. I like the lime flavoring to be fairly pronounced, so I let the process carry on overnight. You'll want to flip the bag and shake the bowl a couple of times during the process.
- The shrimp can be served whole (as pictured) or chopped into large pieces and incorporated into the ceviche.
- Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced, toasted baguette bread.
Nutrition Facts : Calories 94.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 86.4, Sodium 88.8, Carbohydrate 9.2, Fiber 1.5, Sugar 3.4, Protein 12.8
SPICY SHRIMP CEVICHE RECIPE - (4.6/5)
Provided by Dr_Mom
Number Of Ingredients 14
Steps:
- Combine water, vanilla bean, lemongrass, ginger, whole garlic cloves and star anise in a large pot. Bring to a boil, add shrimp, cover pot and turn off heat. Leave shrimp in pot until cooked through (i.e. opaque) about 3 minutes depending on the size of the shrimp Remove from heat, strain and cool shrimp in a bowl of ice. Once cool, peel and devein if they weren't already deveined Cut shrimp into 2" pieces Combine yellow pepper, scallions, minced garlic, herbs, lime juice, mayo and Chinese chili paste. Mix in the shrimp and let chill for about 30 minutes before serving
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