THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE
Gordon's Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.
Provided by John Siracusa
Categories Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
- Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
- Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
- Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
- Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.
Nutrition Facts :
EASY SHRIMP CEVICHE RECIPE BY TASTY
Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip
Provided by Rie McClenny
Categories Appetizers
Yield 2 cups
Number Of Ingredients 8
Steps:
- Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
- In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
- Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
- Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams
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
MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY
Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce
Provided by Amina Owens
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
- Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
- Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
- Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
- To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.
Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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SHRIMP CEVICHE TOSTADAS - MEXICAN APPETIZERS AND MORE!
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4.9/5 (9)Total Time 3 hrs 10 minsCategory Appetizer, Dinner, LunchCalories 253 per serving
- Chop shrimp into 2-3 pieces. Place in a bowl and pour juice of limes and lemons. Toss shrimp and refrigerate for 2 hours. Stir occasionally.The acid from the limes and lemons will "cook" the shrimp.
- After 2 hours add the onions, tomatoes, jalapeño, garlic, cilantro, salt and pepper.Stir all together and let sit in the refrigerator for 1 hour or longer.
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