Shrimp Ceviche Cocktail Recipes

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CEVICHE-STYLE SHRIMP COCKTAIL

Spice up simple shrimp cocktail with a relish that has a bit of a kick.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 10

Number Of Ingredients 16



Ceviche-Style Shrimp Cocktail image

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.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 large avocado, pitted, peeled and diced
1 medium cucumber, peeled, diced
3/4 cup finely chopped red onion
3/4 cup sliced green onions (12 medium)
2 plum (Roma) tomatoes, chopped
1 serrano chile, seeded, chopped
1/2 cup finely chopped fresh cilantro
3/4 cup ketchup
1/2 cup Bloody Mary mix
1/3 cup seasoned tomato-clam cocktail
1/3 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon garlic salt
Few drops red pepper sauce, if desired
Saltine crackers, if desired

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



Ceviche de Camaron: Shrimp Ceviche

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.

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
N/A fresh cilantro sprigs
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories     Appetizers and Snacks     Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14



Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

Steps:

  • Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
  • Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

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