RECIPES FOR CEVICHE WITH SHRIMP RECIPES

Name: Shrimp and Snapper Ceviche with Tomatillos
Prep time: 30 min
Total time: 8 h 30 min
Ingredients: 3/4 pound skinless red snapper fillet, cut in 3/4-inch cubes; 1 cup fresh lime juice (from 8 to 10 limes); 3/4 cup fresh orange juice (from 2 oranges); 3/4 pound medium unpeeled shrimp; 1 teaspoon coarse salt, plus more if needed; 1/2 teaspoon sugar, plus more if needed; 2 tablespoons extra-virgin olive oil; 2 navel oranges, peel and pith removed, cut into segments; 1 pink grapefruit, peel and pith removed, cut into segments; 1 jalapeno chile, thinly sliced; 6 ounces tomatillos, husked, rinsed, and cut into thin wedges; 1/4 cup roughly chopped fresh cilantro leaves

SHRIMP AND SNAPPER CEVICHE WITH TOMATILLOS RECIPE | MARTHA ...

Shrimp and Snapper Ceviche with Tomatillos Recipe | Martha ... image

Transform the ceviche from a classic seafood appetizer into a fun finger food by serving it with tortilla chips.

Provided by Martha Stewart

Categories Appetizers

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Number Of Ingredients 12

Ingredients

3/4 pound skinless red snapper fillet, cut in 3/4-inch cubes
1 cup fresh lime juice (from 8 to 10 limes)
3/4 cup fresh orange juice (from 2 oranges)
3/4 pound medium unpeeled shrimp
1 teaspoon coarse salt, plus more if needed
1/2 teaspoon sugar, plus more if needed
2 tablespoons extra-virgin olive oil
2 navel oranges, peel and pith removed, cut into segments
1 pink grapefruit, peel and pith removed, cut into segments
1 jalapeno chile, thinly sliced
6 ounces tomatillos, husked, rinsed, and cut into thin wedges
1/4 cup roughly chopped fresh cilantro leaves

Steps:

Combine snapper, lime juice, and orange juice in a small glass bowl, making sure that fish is fully submerged in the juices. Cover, and refrigerate 8 hours or overnight.
Bring a medium pot of water to a boil, and add shrimp. Cover, turn off heat, and let shrimp cook 2 minutes. Transfer to a bowl of ice water, and let sit 5 minutes to cool. Peel, devein, and cut shrimp in half lengthwise.
Drain fish well. Transfer to a large glass bowl, and add shrimp. Add salt, sugar, and oil. Fold in orange and grapefruit segments, jalapeno, tomatillos, and cilantro. Season with a pinch more salt or sugar if necessary.

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS RECIPE - MEXICAN ...

Citrus Ceviche With Shrimp and Scallops Recipe - Mexican ... image

This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
1/2 lb bay scallop (the little ones)
2 lemons, juice of
2 limes, juice of
2 oranges, juice of
1 cup cucumber, peeled and diced into 1/4-inch pieces
1/4 cup red onion, finely chopped
1 cup diced tomato
1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaf (may add more if you like)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt (optional)
1/2 teaspoon lemon pepper (optional)

Steps:

In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
To serve, divide the ceviche between 6 chilled martini glasses.

Nutrition Facts : Calories 177.2, FatContent 10.2, SaturatedFatContent 1.5, CholesterolContent 56.8, SodiumContent 368.4, CarbohydrateContent 12.2, FiberContent 3, SugarContent 4.6, ProteinContent 11.2

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