SHRIMP CEVICHE RECIPE | MARCELA VALLADOLID | FOOD NETW…
Provided by Marcela Valladolid
Total Time 25 minutes
Prep Time 10 minutes
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 AND SCALLOP CEVICHE RECIPE - FOOD NETWORK
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
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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BEST EVER CEVICHE!!! RECIPE - MEXICAN.FOOD.COM
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- To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.
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- 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.
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SHRIMP AND SCALLOP CEVICHE RECIPE - FOOD NETWORK
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Total Time 2 hours 0 minutes
Category appetizer
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Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish).
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Total Time 1 hours 30 minutes
Calories 195.8 per serving
- To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.
See details
SHRIMP CEVICHE RECIPE | MARCELA VALLADOLID | FOOD NETW…
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Reviews 4.7
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- 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.
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- To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
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This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!!
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Reviews 4.5
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Calories 119.5 per serving
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 119.5 per serving
- May be garnished with lettuce, avacado, and black olive if desired.
See details
AGUACHILES RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish).
Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold.
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Reviews 5.0
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From en.m.wikipedia.org
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Latin American dishes. In Latin America, dishes may be claimed or designated as a "plato nacional", although in many cases, recipes transcend national borders with only minor variations. [citation needed] Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish …
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