Best 4 The Best Shrimp Ceviche Recipes
Embark on a culinary journey to the vibrant shores of Mexico with our exploration of the tantalizing flavors of shrimp ceviche. This delectable dish, a staple of Mexican cuisine, tantalizes taste buds with its refreshing and tangy flavors. Shrimp ceviche, also known as ceviche de camarón, originated in the coastal regions of Mexico and has since captivated seafood enthusiasts worldwide.
Ceviche, a versatile dish, has numerous variations, and our article presents a diverse collection of shrimp ceviche recipes that cater to a range of preferences. From the classic ceviche de camarón with its zesty blend of citrus juices, fresh herbs, and aromatic spices to the unique ceviche de camarón con mango that introduces a tropical twist with the addition of succulent mango, our recipes offer a delightful array of options.
SHRIMP CEVICHE
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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 - MEXICAN STYLE CEVICHE RECIPE
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Provided by Charbel Barker
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
- In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
- Add the shrimp and mix well.
- Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
- Mix well and serve on the tostadas adding hot sauce to taste and avocados.
Nutrition Facts : ServingSize 125 g, Calories 216 kcal, Carbohydrate 10 g, Protein 26 g, Fat 8 g
SHRIMP CEVICHE
This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl.
Provided by JoJoStar
Categories Mexican
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Blanche shrimp in boiling water for about 1 minute, then shock in ice cold water. Strain when cooled.
- Cut shrimp into 1-inch pieces and add to bowl.
- Add citrus juice and marinate for 2 hours.
- Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
- Add avocados and cucumber before serving.
THE BEST SHRIMP CEVICHE!
This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section.
Provided by brianbarcello
Categories Mexican
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Thaw shrimp in refrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse shrimp with cold water and squeeze shrimp again to remove excess water. This step is important to remove the "fishy taste", from the shrimp. Repeat this process once more and place shrimp in a medium bowl. Add remaining ingredients and mix with a spoon. Dump ceviche into a ziploc bag and place in fridge, turning over the bag every 30 minutes or so to mix ingredients. After marinading for 2-3 hours, drain excess juice from bag and place ceviche back into the medium bowl. Enjoy on top of tostadas or saltine crackers topped with avacado slices. Feel free to double the recipe for potlucks or bbqs.
Nutrition Facts : Calories 146.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 172.8, Sodium 171.1, Carbohydrate 8.2, Fiber 0.9, Sugar 3, Protein 23.8
Tips:
- Use the freshest shrimp possible. Fresh shrimp will have a firm texture and a slightly sweet smell. Avoid shrimp that is slimy or has a strong odor.
- Choose the right type of shrimp. Medium or large shrimp work best for ceviche. Smaller shrimp can be difficult to devein and clean, and they can also overcook easily.
- Devein and clean the shrimp properly. To devein a shrimp, use a sharp knife to make a shallow cut down the back of the shrimp. Remove the dark vein that runs through the center of the shrimp. To clean the shrimp, rinse them under cold water and remove the shell and head.
- Marinate the shrimp in a citrus-based marinade for at least 30 minutes. This will help to tenderize the shrimp and give it a bright, citrusy flavor. You can use any type of citrus juice, such as lime juice, lemon juice, or orange juice.
- Add other ingredients to the ceviche, such as vegetables, fruits, and herbs. Common additions include diced tomatoes, onions, cilantro, and avocado. You can also add chopped jalapeños or serrano peppers for a spicy kick.
- Serve the ceviche immediately or chill it for later. Ceviche is best served chilled, but it can also be eaten at room temperature. If you are planning to chill the ceviche, make sure to cover it tightly with plastic wrap.
Conclusion:
Ceviche is a refreshing and flavorful seafood dish that is perfect for a summer party or a light lunch. It is easy to make and can be customized to your own taste. With its bright, citrusy flavor and tender shrimp, ceviche is sure to be a hit with everyone who tries it.
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