Mexican Shrimp Ceviche Recipes

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE

Shrimp Ceviche - Mexican Style Ceviche Recipe image

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

Time 1h15m

Number Of Ingredients 13

Ingredients

1 Bag (16 Ounces of Raw, deveined shrimp)
1/2 Red Onion (diced)
1 Cucumber (diced)
3 Tomatoes (diced)
1 Jalapeño (diced)
1/2 bunch of cilantro (finely chopped)
1 1/4 Cup of Real Lime Juice
Juice from one lemon
1/4 cup of Worcestershire sauce
Salt and Pepper to Taste
Frank's RedHot Buffalo Sauce or other hot sauce (quantity depends on how spicy you want it)
1 Avocado
Tostadas

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

AUTHENTIC MEXICAN SHRIMP CEVICHE RECIPE

Authentic Mexican Shrimp Ceviche Recipe image

By marinating shrimp in acid to cook it, this authentic Mexican shrimp ceviche recipe with cilantro and red onion is quick, easy, and tasty.

Provided by Christina Musgrave,Mashed Staff

Categories dip, side, topping, appetizer

Time 10m

Number Of Ingredients 7

Ingredients

16 ounces raw shrimp, peeled and deveined
1 cup lime juice
½ red onion, diced
1 tomato, diced
1 jalapeño, diced
½ cup chopped cilantro
Pinch of salt and pepper

Steps:

Combine the shrimp and lime juice in a large bowl.
Mix the shrimp well, and cover and refrigerate the bowl for 1 hour, or until the shrimp have turned pink.
Add the red onion, diced tomato, diced jalapeño, cilantro, salt, and pepper to the bowl and mix well.
Serve the ceviche with tortilla chips and hot sauce, or however you want!

Nutrition Facts : Calories 125 calories, Carbohydrate 8 g carbohydrates, Cholesterol 183 mg cholesterol, Fat 1 g fat, Fiber 1 g fiber, Protein 24 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 176 mg, Sugar 3 g, TransFat 0 g

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

SHRIMP CEVICHE

Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

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.

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