CEVICHE DE CAMARON
This shrimp ceviche "cocktail" was orginated by Rick Bayless. I was a bit nervous about it at first but it is GREAT. I definately recommend using the jicama rather than the cucumber but both are good. This is best made the day it is served.
Provided by Kimke
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 13
Steps:
- 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, 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 the shrimp and devein if you wish.
- Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
- 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.
- Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
- Serve with tortilla chips if desired.
Nutrition Facts : Calories 380.6, Fat 19.7, SaturatedFat 3, Cholesterol 294.5, Sodium 740.2, Carbohydrate 19.9, Fiber 5.2, Sugar 8.4, Protein 34
CEVICHE DE CAMARONES
Was raised on Mexican food. A mouth full of flavor from chiles and spices that add depth to this dish. Take a trip to Mexico. These will take you there. Eating these reminds me of walking the streets of Mexico standing at a Taqueria and drinking a bottle of Jarritos Lime or Guava soda.
Provided by Natalie Loop
Categories Other Main Dishes
Time 40m
Number Of Ingredients 14
Steps:
- 1. The fish is easiest to dice when it is partially frozen, this also makes for a much cleaner presentation. Diced the shrimp the same size as the tilapia.
- 2. Put the tilapia and shrimp in a medium bowl. Pour the lime juice over the fish mixture and mix gently to combine.
- 3. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 20 minutes.
- 4. Remove from the refrigerator and drain off the lime juice, gently squeezing the fish mixture with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using. (If using chile remove the seeds and ribs if want a little spice go with the jalapeno and dice fine). I prefer the serrano and leave in the seeds and the rib.
- 5. Spread the tostadas generously with the lime mayonnaise this is found in the mexican food aisle and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
MEXICAN CEVICHE
This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.
Provided by PHXGURL
Categories Appetizers and Snacks Seafood Shrimp
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
- Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g
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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