Best 5 Shrimp Ceviche Cocktail Recipes

Shrimp Ceviche Cocktail: A Refreshing and Flavorful Mexican Delight

Originating from Mexico, Shrimp Ceviche Cocktail is a seafood dish that combines鮮嫩的shrimp,爽脆的vegetables, and a tangy marinade made with lime juice, cilantro, and a hint of chili peppers. This tantalizing dish is not only a feast for the taste buds but also visually appealing with its vibrant colors and textures. Our collection of recipes offers a range of variations on this classic dish, each with unique flavors and ingredients that cater to different palates and preferences. From the traditional Mexican-style ceviche to fusion interpretations that incorporate Asian and Peruvian influences, our recipes provide a culinary journey that highlights the versatility and global appeal of Shrimp Ceviche Cocktail. Whether you seek a light and refreshing appetizer or a main course that bursts with flavor, our recipes have something for every seafood enthusiast.

Check out the recipes below so you can choose the best recipe for yourself!

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.

BLOODY MARY SHRIMP COCKTAIL "CEVICHE"

Bloody Mary Shrimp Cocktail

Provided by Katie Lee Biegel

Categories appetizer

Time 4h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound frozen peeled cooked shrimp (16- to 20-count), defrosted, tails removed, cut into 1/4-inch pieces
3/4 cup bloody Mary mix
1 1/2 teaspoons celery salt
Juice of 1 lime
4 cups frozen white rice
2 tablespoons minced fresh cilantro
2 tablespoons minced red onion
1 avocado, diced
Hot sauce, as desired, optional
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours.
Cook the frozen rice according to the package instructions. Cool to room temperature.
Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips.

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

Ceviche de Camaron: Shrimp Ceviche

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

Ingredients

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

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.

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

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

Ceviche de Camaron: Shrimp Ceviche

Provided by shelbyfranklin

Number Of Ingredients 11

Ingredients

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.

Tips:

Use fresh, high-quality ingredients: The freshness of the seafood and vegetables is key to a great ceviche. Make sure to use the freshest shrimp, fish, and vegetables you can find.
Use a sharp knife: A sharp knife will help you get clean, even cuts of seafood and vegetables.
Don't overcook the seafood: Seafood only needs to be cooked for a short time in the ceviche marinade. Overcooking will make it tough and chewy.
Use a variety of flavors: Ceviche is a great way to experiment with different flavors. Try using different citrus fruits, herbs, and spices to create a unique and flavorful dish.
Serve ceviche chilled: Ceviche is best served chilled. This will help to keep the seafood fresh and flavorful.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a ceviche that will impress your friends and family.