Spicy Shrimp Tomato Ceviche Food

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.

JUICY AND SPICY CEVICHE

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.

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.

SPICY SHRIMP CEVICHE RECIPE - (4.6/5)

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