CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Provided by Rick Bayless
Categories Appetizer Marinate Cinco de Mayo Lime Shrimp Avocado Cucumber Summer Chill Healthy Jícama Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 3 cups, serving 6 as an appetizer
Number Of Ingredients 13
Steps:
- Cooking and Marinating the Shrimp.
- Bring 1 quart salted water to a boil and add 2 tablespoons 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: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
- The flavorings.
- 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 jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving 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 to enjoy alongside.
- Working Ahead:
- The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.
CEVICHE DE CAMARON (SHRIMP)
Each year When I visit my family on the Golf of Mexico. They alway welcome me with "Ceviche de Camaron" fresh caught from the golf. Here in the Midwest it is hard to find fresh shrimp. I make my ceviche with frozen shrimp and it taste good and refreshing in a hot summer day.
Provided by Maria Rundquist
Categories Seafood Appetizers
Time 2h
Number Of Ingredients 10
Steps:
- 1. Wash shrimp in cold water, until defrosted. Dry them with paper towels. In a big bowl put shrimp, salt, pepper, and lime juice, set aside in refrigerator. Cut up cilantro, radishes, cucumber, tomatoes, onions, jalapenos. Take-out the bowl of shrimp from the fridge and pour all the cut-up veggies into the bowl. Stir and set aside for one hour in the fridge. Eat it with tortilla chips or with tostada (whole tortilla) Enjoy!!
SHRIMP SEVICHE "XNI PEC" (SEVICHE DE CAMARONES XNI PEC)
Steps:
- To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
- While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.
- When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.
CEVICHE DE CAMARONES (ECUADOREAN SHRIMP COCKTAIL)
This great twist on shrimp cocktail is delicious and refreshing appetizer for your latin themed meal, or makes a tasty snack right out of the fridge.
Provided by Chef RayRay
Categories Vegetable
Time 1h20m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute.
- Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour.
- Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately.
- Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy.
- Garnish with lime slices and cilantro sprigs.
Nutrition Facts : Calories 326.2, Fat 15.1, SaturatedFat 2.3, Cholesterol 220.9, Sodium 758.1, Carbohydrate 24.1, Fiber 5, Sugar 10.1, Protein 26.7
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