Shrimp Ceviche Cocktail Recipes

CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

Ceviche de Camaron: Shrimp Ceviche

Ceviche de Camaron: Shrimp Ceviche "Cocktail"

Provided by Rick Bayless

Categories Appetizer Marinate Cinco de Mayo Lime Shrimp Avocado Cucumber Summer Chill Healthy Jícama Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 3 cups, serving 6 as an appetizer

Number Of Ingredients 13

Ingredients

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
N/A fresh cilantro sprigs
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

Steps:

Cooking and Marinating the Shrimp.
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
The flavorings.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
Serving the ceviche.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Working Ahead:
The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.

SHRIMP CEVICHE "COCKTAIL"

Shrimp Ceviche

From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.

Provided by Jmommy209

Categories Mexican

Time 1h10m

Yield 3 cup, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb raw shrimp in shells (preferably 41/50)
1/2 medium white onion, chopped into 1/4 in pieces
1/3 cup cilantro, fresh, plus several sprigs for garnish
1/2 cup ketchup
1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo)
2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
1 cup cucumbers or 1 cup jicama, peeled and diced
1 avocado, peeled, pitted and cubed
salt
lime (to garnish)
tostadas, tortilla chips or saltine, for serving

Steps:

Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
Scoop in the shrimp, cover and let the water return to the boil.
Immediately remove from the heat, set the lid askew and pour off all the liquid.
Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
Peel and devein the shrimp if you wish.
Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
Taste and season with salt, usually about 1/2 teaspoon.
Cover and refrigerate if not serving immediately.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
Garnish with sprigs of cilantro and slices of lime.
Serve with tostadas, tortilla chips or saltines to enjoy alongside.

Nutrition Facts : Calories 179.5, Fat 10.3, SaturatedFat 1.4, Cholesterol 95.3, Sodium 717.2, Carbohydrate 12.2, Fiber 2.7, Sugar 5.9, Protein 11.7

CEVICHE-STYLE SHRIMP COCKTAIL

Ceviche-Style Shrimp Cocktail image

Spice up simple shrimp cocktail with a relish that has a bit of a kick.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h15m

Yield 10

Number Of Ingredients 16

Ingredients

1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 large avocado, pitted, peeled and diced
1 medium cucumber, peeled, diced
3/4 cup finely chopped red onion
3/4 cup sliced green onions (12 medium)
2 plum (Roma) tomatoes, chopped
1 serrano chile, seeded, chopped
1/2 cup finely chopped fresh cilantro
3/4 cup ketchup
1/2 cup Bloody Mary mix
1/3 cup seasoned tomato-clam cocktail
1/3 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon garlic salt
Few drops red pepper sauce, if desired
Saltine crackers, if desired

Steps:

In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

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