Best 5 Shrimp Scallop Crab Ceviche With Chipotle Avocado Recipes

EASY SHRIMP CEVICHE RECIPE

Steps:

• Bring a large pot of water to a boil.
• Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
• Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
• Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
• While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
• Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
• Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!

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

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

SHRIMP AND SCALLOP CEVICHE

Steps:

• Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
• Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
• Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
• To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

MEXICAN SHRIMP AND CRAB CEVICHE

Steps:

• Juice lime or lemon in a medium size glass bowl. Add shrimp and crab and stir.
• Add all other ingredients. Mix. Salt and pepper to taste.
• Serve with tortilla chips or on tostadas.

SCALLOPS & SHRIMPS CEVICHE WITH AVOCADO SAUCE

Steps:

• Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
• Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
• Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
• To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.