SPICY SHRIMP CEVICHE RECIPES

Name: Spicy Shrimp Ceviche
Prep time: 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Latin American
Ingredients: 1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed; 1 cup thinly sliced English (seedless) cucumber; 1/2 cup finely chopped red onion; 2 plum (Roma) tomatoes, seeded, chopped; 1 serrano chile, seeded, chopped; 1/2 cup finely chopped fresh cilantro; 1/2 cup ketchup; 3/4 cup spicy Bloody Mary mix; 2 tablespoons lime juice; 1 teaspoon salt; 1 large avocado, pitted, peeled and thinly sliced; Celery sticks; Almond-stuffed green olives

SPICY SHRIMP CEVICHE RECIPE - BETTYCROCKER.COM

Spicy Shrimp Ceviche Recipe - BettyCrocker.com image

Spicy shrimp ceviche served with avocado, celery and olives – a popular appetizer.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 13

Ingredients

1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup thinly sliced English (seedless) cucumber
1/2 cup finely chopped red onion
2 plum (Roma) tomatoes, seeded, chopped
1 serrano chile, seeded, chopped
1/2 cup finely chopped fresh cilantro
1/2 cup ketchup
3/4 cup spicy Bloody Mary mix
2 tablespoons lime juice
1 teaspoon salt
1 large avocado, pitted, peeled and thinly sliced
Celery sticks
Almond-stuffed green olives

Steps:

In large bowl, gently toss ceviche ingredients.
In medium bowl, mix marinade ingredients with whisk. Pour marinade over ceviche.
Cover and refrigerate 1 hour to blend flavors. Spoon about 1/2 cup of mixture into tall cocktail glasses. Top with avocado slices. Serve with celery sticks and olives.

Nutrition Facts : Calories 140 , CarbohydrateContent 8 g, CholesterolContent 145 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 16 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 1110 mg, SugarContent 4 g, TransFatContent 0 g

SPICY ORANGE SHRIMP CEVICHE RECIPE - FOOD.COM

Spicy Orange Shrimp Ceviche Recipe - Food.com image

Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard)

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 4-8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb large shrimp
3/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 -2 jalapeno, seeded and thinly sliced
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1 pinch ground cinnamon
1 pinch ground cloves
sea salt
hot sauce
1 medium red onion, thinly sliced
1 medium tomatoes, seeded and cut into 1/2-inch dice
1/2 cup chopped cilantro, plus leaves for garnish
1 Belgian endive, spears separated
1/2 cup ketchup

Steps:

Peel and devein shrimp. Pat dry.
In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeño, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.

Nutrition Facts : Calories 222.4, FatContent 2.6, SaturatedFatContent 0.5, CholesterolContent 172.8, SodiumContent 535.8, CarbohydrateContent 25.2, FiberContent 5.4, SugarContent 13.7, ProteinContent 26.5

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Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard)
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