Best 4 Ceviche Style Shrimp Cocktail Recipes

**Kick off your culinary journey with Ceviche-Style Shrimp Cocktail, a tantalizing blend of succulent shrimp, zesty citrus, and refreshing cucumber.**

This vibrant appetizer bursts with flavors and textures that will entice your taste buds from the very first bite. Dive into the vibrant world of ceviche, where the tangy marinade of lime juice, cilantro, and red onion awakens your senses. Experience the delightful crunch of cucumber and the succulent sweetness of shrimp, all harmoniously united in a symphony of flavors.

**Indulge in the classic Ceviche-Style Shrimp Cocktail recipe, or embark on a culinary adventure with variations that cater to your unique preferences.**

Experiment with the Spicy Ceviche-Style Shrimp Cocktail, where a touch of jalapeño adds a fiery kick to the traditional recipe. For a refreshing twist, explore the Ceviche-Style Shrimp Cocktail with Avocado, where creamy avocado lends a velvety richness to the mix.

**Expand your culinary horizons with the tantalizing Shrimp Cocktail with Mango Salsa, where sweet mango salsa complements the shrimp perfectly.**

Craving a zesty twist? The Ceviche-Style Shrimp Cocktail with Lime and Mint offers a burst of citrus and freshness that will invigorate your taste buds. And for a unique spin on the classic, try the Ceviche-Style Shrimp Cocktail with Coconut Milk, where the creamy coconut milk adds a tropical flair.

**Each recipe promises a unique culinary adventure, ensuring that your taste buds will be tantalized with every bite.**

So, gather your ingredients, sharpen your knives, and prepare to embark on a culinary voyage that will leave you craving for more.

Here are our top 4 tried and tested recipes!

CEVICHE-STYLE SHRIMP COCKTAIL

Ceviche-Style Shrimp Cocktail image

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

Ingredients

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

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

SHRIMP CEVICHE "COCKTAIL"

Shrimp Ceviche

Bayless: "Ceviche is best made the day it is served. Flavorings can be added to the shrimp a few hours in advance."

Provided by Food Network

Categories appetizer

Time 32m

Yield 3 cups, serving 6 as an appetizer

Number Of Ingredients 13

Ingredients

1 quart salted water
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 generous pound unpeeled small shrimp (about 41 to 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
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 cup peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices, for garnish
Tostadas or tortilla chips or saltine crackers, for serving

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.

SHRIMP CEVICHE

Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, for seasoning
Saltine crackers
Bottled hot sauce
Lime wedges, optional

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.

SHRIMP CEVICHE "COCKTAIL"

Shrimp Ceviche

From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.

Provided by Jmommy209

Categories Mexican

Time 1h10m

Yield 3 cup, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb raw shrimp in shells (preferably 41/50)
1/2 medium white onion, chopped into 1/4 in pieces
1/3 cup cilantro, fresh, plus several sprigs for garnish
1/2 cup ketchup
1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo)
2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
1 cup cucumbers or 1 cup jicama, peeled and diced
1 avocado, peeled, pitted and cubed
salt
lime (to garnish)
tostadas, tortilla chips or saltine, for serving

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.

Nutrition Facts : Calories 179.5, Fat 10.3, SaturatedFat 1.4, Cholesterol 95.3, Sodium 717.2, Carbohydrate 12.2, Fiber 2.7, Sugar 5.9, Protein 11.7

Tips:

Use the freshest shrimp possible. Fresh shrimp should be firm and have a slightly briny smell.
If you can't find fresh shrimp, frozen shrimp can be used. Just be sure to thaw them completely before using.
Use a variety of citrus fruits for the ceviche marinade. Lime, lemon, and orange are all good choices.
Be careful not to overcook the shrimp. Shrimp only need to be cooked for a few minutes, otherwise they will become tough.
Ceviche is best served chilled. You can either refrigerate it for at least 30 minutes before serving, or serve it immediately over ice.

Conclusion:

Ceviche-style shrimp cocktail is a delicious and refreshing appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright and tangy flavor, ceviche-style shrimp cocktail is sure to be a hit at your next party or gathering.