INGREDIENTS FOR CEVICHE WITH SHRIMP RECIPES

Name: Shrimp Ceviche
Prep time: 10 min
Total time: 25 min
Yield: 4 to 6 servings
Cuisine: mexican
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

SHRIMP CEVICHE RECIPE | MARCELA VALLADOLID | FOOD NETW…

Shrimp Ceviche Recipe | Marcela Valladolid | Food Netw… image

Provided by Marcela Valladolid

Total Time 25 minutes

Prep Time 10 minutes

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 AND SCALLOP CEVICHE RECIPE | FOOD NETWORK

Shrimp and Scallop Ceviche Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 appetizer portions

Number Of Ingredients 13

Ingredients

1/4 cup kosher salt, plus more for seasoning
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

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.

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