Ceviche Style Shrimp Cocktail Recipes

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Steps:

• Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
• The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve 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.

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.

Steps:

• In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
• In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
• Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.

Steps:

• Bring 1 qt salted water to a boil and add 2 tbsp 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.
• Toss the remaining shrimp with the remaining 1/2 cup 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 jicama 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.
• Garnish with sprigs of cilantro and slices of lime.
• Serve with tostadas, tortilla chips or saltines to enjoy alongside.

Steps:

• Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
• Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
• Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
• If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.