Best 5 Ceviche Recipe Shrimp Recipes

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Embark on a culinary journey to the vibrant coastal regions of Latin America with our comprehensive guide to ceviche, a refreshing and zesty seafood dish that tantalizes the taste buds. In this article, we present a diverse collection of ceviche recipes, each capturing the unique flavors and traditions of different countries. Discover the classic Peruvian ceviche, a harmonious blend of fresh fish, tangy lime juice, and aromatic cilantro. Explore the Ecuadorian ceviche, a delightful combination of shrimp, tomatoes, and aji peppers. Indulge in the Mexican ceviche, a spicy and flavorful fiesta of fish, avocado, and jalapeños. And don't miss the Colombian ceviche, a coconut milk-based delight that offers a creamy and tropical twist. Whether you prefer traditional or contemporary interpretations, our selection of ceviche recipes guarantees an explosion of flavors and a true celebration of Latin American culinary heritage.

Let's cook with our recipes!

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY



Mexican Shrimp Ceviche Tostada Recipe by Tasty image

Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce

Provided by Amina Owens

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

1 lb large shrimp, peeled and cleaned
3 lemons, limes can be used as well, juiced
¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice

Steps:

  • Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
  • Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
  • Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
  • Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
  • To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams

SHRIMP, SCALLOP & CRAB CEVICHE WITH CHIPOTLE & AVOCADO RECIPE - (4.6/5)



Shrimp, Scallop & Crab Ceviche with Chipotle & Avocado Recipe - (4.6/5) image

Provided by Dr_Mom

Number Of Ingredients 19

CHIPOTLE MARINADE:
1 tomato, seeded and coarsely chopped
1/2 red pepper, seeded and coarsely chopped
1/4 cup white onion, peeled and coarsely chopped
1/4 cup white wine vinegar
1/8 cup water
1/4 cup sugar
1 chipotle pepper
CEVICHE:
1 pound jumbo lump crab meet, picked over, just try not to break up the lumps, you've paid good money for the bigger pieces
1 pound fresh shrimp, poached (see recipe below) and chopped into 1" pieces
1 lemon cut into six pieces. Easy peel is fine but you want the shells on for now
1 pound scallops, muscle removed, cut into quarters, if you're using the smaller bay scallops you don't need to quarter them
1 cup lime juice
CHIPOTLE MARINADE:
1 red onion, skinned and minced
Juice of 1 lime or about 3/4 tablespoons lime juice
1/2 bunch cilantro, chopped
1 avocado, chopped for garnish

Steps:

  • To poach the shrimp: Boil 2 qts of lightly salted water. Add the lemon and shrimp. Turn off the heat, cover and let sit until the shrimp are cooked through, about 3 minutes depending on the size of the shrimps. Place in ice until cool. Peel and clean. Refrigerate until ready to use For Scallops: Combine scallops and 1 c. of lime juice. Refrigerate for about 3 hrs, stirring occasionally until 'cooked' through (The time will vary depending on the size of the scallop pieces) Strain and refresh with ice to firm up. Ceviche: Combine the crab, shrimp and scallops Add in chipotle marinade, red onion, juice of one lime and cilantro. Chill for at least 30 minutes Garnish with avocado and additional cilantro before serving

AVOCADO SHRIMP CEVICHE RECIPE



Avocado Shrimp Ceviche Recipe image

Provided by á-274

Number Of Ingredients 11

2 pounds large shrimp, peeled, deveined and chopped
3/4 cup lime juice
5 Roma tomatoes, diced
1 white onion
1/2 cup chopped cilantro
1 tablespoon worcestershire sauce
1 tablespoon ketchup
1 teaspoon tabasco sauce
Salt & pepper to taste
1 avocado, diced
Saltine crackers

Steps:

  • Place the shrimp and lime juice into a large bowl and stir to coat. Let stand for about 5 mins, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion and cilantro until coated with lime juice; cover and refrigerate for 1 hour. Remove from the refrigerator , and mix in the worcestershire, ketchup, hot sauce, salt, pepper and avocado. Serve with saltine crackers.

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL" RECIPE - (4/5)



Ceviche de Camaron: Shrimp Ceviche

Provided by shelbyfranklin

Number Of Ingredients 11

1 1/4 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
1/2 cup ketchup
2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
2 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

Steps:

  • 1. 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. 2. 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, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. 3. 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.

SHRIMP CEVICHE RECIPE



Shrimp Ceviche Recipe image

An easy to make shrimp dish with lots of flavor!

Provided by Ed Berg

Categories     Seafood Appetizers

Time 3h30m

Number Of Ingredients 14

1 qt salted water
1/2 c plus 2 tablespoons freshly squeezed lime juice
1 lb unpeeled small shrimp (about 41 to 60)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 c chopped fresh cilantro, plus several sprigs for garnish
1/2 c ketchup
1 - 2 Tbsp vinegary mexican bottled hot sauce (such as tamazula, valentina or buffalo - tabasco works in a pinch)
2 Tbsp olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 c peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
1 - 2 jalopenos - finely diced
several slice lime slices, for garnish
1 pkg tostadas or tortilla chips or saltine crackers, for serving
salt

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.

Tips:

  • Use the freshest seafood possible. If you can't get your hands on fresh shrimp, frozen shrimp will work in a pinch, but be sure to thaw them completely before using.
  • Don't overcook the shrimp. Ceviche is a raw dish, so the shrimp should only be marinated for a short period of time, typically 30 minutes to 2 hours. Overcooking will make the shrimp tough and rubbery.
  • Use a variety of citrus fruits. The traditional ceviche recipe uses limes, but you can also use lemons, oranges, or grapefruit. Experiment with different combinations of citrus fruits to find the flavor that you like best.
  • Add other flavors to your ceviche. Common additions include cilantro, onions, tomatoes, cucumbers, and peppers. You can also add spices, such as chili peppers, cumin, or paprika.
  • Serve ceviche chilled. Ceviche is best served cold, so be sure to chill it for at least 30 minutes before serving.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new seafood recipe, give ceviche a try.

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